Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Spread the slivered almonds on the baking sheet and toast them in the oven for about 5 minutes.

In a mixing bowl, combine the toasted almonds, chopped dried apricots, candied orange peel, shredded coconut, sugar, honey, and butter. Stir until well mixed.

Drop small mounds of the mixture onto the prepared baking sheet, leaving space between each mound.

Bake in the preheated oven for about 10 minutes until the edges are golden brown.

Remove the baking sheet from the oven and let the Florentines cool for 5 minutes.

Melt the dark chocolate using a double boiler or microwave until smooth.

Drizzle the melted chocolate over the cooled Florentines.