After baking the pistachio bars a few times I got to thinking about florentines and wondered whether the recipe could be adapted to resemble them. So I had a chat with Claude. This is the recipe we came up with.

100g chopped almonds
50g whole almonds - either leave whole or roughly chop into halves/thirds
50g pistachios
21g cranberries
15g sour cherries
15g raisins
2.5 tbsp maple syrup
Zest of an orange
pinch of salt
50g dark chocolate

They worked well. I’m going to get some wider silicon moulds to allow them to be a bit thinner. Other changes would be to add half a teaspoon of ground ginger and possibly a pinch of cardamom and to increase to 3 tablespoons of maple syrup to get a bit more of a chewy finish.