Florentine Square

Preheat the oven to moderate temperature (170°F)

In a saucepan, combine butter, sugar, honey, and heavy cream and bring to a boil

Let it cook for 5 minutes

Add the fruit and hazelnuts to the hot mixture

Let it thicken for about 7 minutes

Grease a baking dish with oil

Spread the hazelnut mixture into a thin layer (do this with an oiled spatula)

Bake in the oven for about 35 minutes or until, removing some of the mixture with a spoon and placing it in cold water, it reaches a firm point

Remove from the oven and let it cool slightly

Cut into squares with a long, sharp knife

Place the squares on a tray and let them cool completely

Melt the chocolate in a double boiler

Brush the Florentines with the chocolate

Store in a cool place to dry

Shelf life: 2 weeks.