Bring butter, cream, sugar and honey to the boil in a saucepan while stirring. Add almonds and simmer for about 2 minutes at low heat, stirring occasionally. Stir in flour. Let rest for about 15 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Pour the almond paste on top and smooth it down. Bake in a hot oven for 9-12 minutes.
Remove and allow to cool briefly. Cut the mixture into squares of approx. 4.5 x 4.5 cm and let them cool down on cake grids.
Coarsely chop the chocolate coating and melt in a hot water bath. Dip half of the almond squares into the chocolate coating and allow to dry. The Florentines keep for about 2 weeks in cookie tins between parchment paper.