Marion considered these “the height of elegance.” We are especially fond of Florentines made with candied ginger, candied citron or orange peel, and dried apricots.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone liners.

Toss together in a small bowl until the fruit is separated:

Transfer the fruit mixture to a food processor and add:

Pulse until the fruit and nuts are about ¼ inch in size. Add:

Process briefly, until the fruit and nuts are about ⅛ inch in size. Transfer to a bowl. Shape into 1-inch balls and place about 3 inches apart on the baking sheets. Flatten the balls into 2 ½-inch discs. Bake 1 sheet at a time until golden brown, 7 to 9 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.

Dip the bottoms of the cookies in:

Place on baking sheets lined with parchment paper and refrigerate to set the chocolate. Store in an airtight container at room temperature.