Thanks for your help... the recipes you posted looked fantastic, but the Florentines I'm looking for did not have any fruit in them. I searched the net and found this one at joyofbaking.com - It's the closest I've found to what I was looking for:

Florentine Toffee

1/2 lb. butter
1 cup granulated sugar
1/3 cup honey
1/3 cup whipping cream
16 ounces (4 cups) sliced almonds, or 6 ounces (2 cups) sliced almonds and 7 ounces (2 cups) chopped pecans
(personal preference - 4 cups pecans)

3 ounces semisweet chocolate, melted (optional)This toffee can be baked in an 8-inch pan or else small
muffin tins and then coated with chocolate. It is cross
between a cookie and toffee, chewy and yet crisp. A
wonderful gift.

Preheat the oven to 375 degrees F (190 degrees C). Butter or spray lightly with non-stick cooking spray 5 eight-inch aluminum pie pans or 36 two-inch muffin cups or tartlet pans. Combine the butter, sugar, honey, and cream in a heavy, deep saucepan. Bring to a boil over moderate heat, stirring frequently. When the mixture comes to a boil, cook, stirring constantly, for 1 1/2 minutes. Remove from heat and stir in the nuts.

Divide the mixture among the pans, using a spoon to fill the muffin tins. Pat the mixture evenly into the bottom of the pans, using a spoon or your fingers dipped in cold water. The pans should be filled about 1/2 inch deep. (Make sure you do not fill the muffin tins to the top as the mixture bubbles up during baking and will overflow if you have overfilled the muffin tins.)

Bake for 8 to 12 minutes (8 minutes for muffins pans), or until golden brown. Timing will depend on the type of pans used. This step may be done in batches, if necessary.

Remove the pans from the oven and cool slightly. Refrigerate 5 to 10 minutes, or until just firm enough to go around the edges with the tip of a sharp knife. Remove them to waxed paper. Cool completely.

If desired, spread melted chocolate on the flat sides of the candies. Refrigerate until the chocolate is hardened.

May be stored in a cool place in an airtight container for up to one month, or refrigerated indefinitely.

Makes 36 2-inch or five 8-inch candies.

(Personal note - I cannot dream of making these without the chocolate!)