This is the recipe i use and i think you can locate more different versions on internet if you key in "Florentine cookie". this one comes from patricia lousada's "ultimate chocolate".
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florentines

for the biscuits
1 1/2 oz lightly salted butter
5 T. double cream
2 oz. caster sugar
1 oz. hazelnuts
1 oz. flaked almonds
1 1/2 oz. mixed peel and chopped glace cherries, mixed
1 oz. plain flour
pinch of salt

for the topping
2 oz white chocolate
2 oz. plain chocolate

melt the butter, cream and sugar together in a saucepan and slowly bring to boiling point. remove the pan from the heat and add teh hazelnuts, almonds, mixed peel and glace cherries. when well mixed in, stir in the flour and salt.
drop rounded teaspoons of the mixture (3 in.) apart on to the prepared baking sheets. flatten with a wet fork.
bake in the preheated oven for about 10 minutes, or until the edges are golden brown. for more perfect rounds, quickly gather the edges insde a (3in) biscuit cutter. leave the biscuits to cool on the baking sheets for m5 minutes until firm, then carefully remove to a wire rack to cool completely.
melt the choclate for the topping separately. spread the undersides of the biscuits and leave to set, chocolate side up, on a wire rack. before the choclate has full set, mark wavy lines on it with a fork or confectioner's comb. drizzle lines of leftover chocolate over the biscuits.

** you can omit the white chocolate all together and use the plain one instead, like the ones from many of the coffee shops back in melbourne.