Instructions: Finely chop the dry apricots.

Cream butter and sugar in a bowl until just combined, stir in sifted flour then almonds and apricots.

Drop 1/2 teaspoons of mixture onto greased oven trays; allow room for spreading. It is best to bake about six at a time. Bake in a moderate oven for about 5 minutes or until golden brown. Remove from oven, loosen with spatula then push each florentine into a round shape while still hot. Lift florentines onto a wire rack to cool.

Melt the dark chocolate.

Spread chocolate on flat side of each florentine and run a fork through chocolate to give a decorative effect. Allow chocolate to set.

Store in airtight container in refrigerator.

Makes about 40.

Great with after dinner coffee.

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