100gdark chocolate,chopped into small pieces (or dark choc chips)
Preheat the oven to 180°C (160°C fan) / 350°F. Line 2 large baking sheets with non-stick baking paper.
Crush the almonds between your fingers to break them up.
In a small pan, gently heat the dairy-free spread/butter. Once it has melted, whist in the sugar and syrup. Remove from the heat and whisk in the flour. Stir in the almonds, cranberries and zest. You want to get the mixture as uniform as possible so that the florentines spread evenly as they bake.
Drop six rounded teaspoons of mixture onto one baking sheet. Be sure to space them out to give them plenty of room to spread. Add another six teaspoons to the second baking sheet. Using damp fingers, press down on the florentines to flatten slightly and shape into circles.
Bake in the preheated oven for 8 minutes, or until the edges of the florentines have browned. Leave to cool. (They will be very soft when they come out of the oven, but they will firm up as they cool).
Place the chocolate in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn't touch the bowl). When the chocolate has melted, remove from the heat. If the chocolate is very runny, stir until it thickens slightly. Using a knife, coat the bottom of each florentine. Before the chocolate sets, wiggle a fork across it to form a wavy pattern.
Chill the florentines until fully set, then transfer to an airtight container. Stored in the refrigerator, they will keep for at least a couple of weeks. They also freeze really well