How to make it

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Pulse the almonds in a food processor until finely chopped, but not pasty.
  • Stir together the nuts, flour, zest and salt in a large bowl.
  • Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved.
  • Continue to boil for 1 minute.
  • Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine.
  • Set aside until cool enough to handle, 30 minutes.
  • Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls.
  • Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
  • Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes.
  • Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
  • Serve.
  • Optional chocolate topping:
  • Put the chocolate in a medium heatproof bowl.
  • Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water.
  • Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
  • For sandwiches:
  • Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
  • For chocolate decor:
  • Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
  • Busy baker's tips:
  • Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Reviews & Comments 2

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  • bethanne1970 10 years ago
    I've had this type of cookie before but have never made it. One of the reasons is because I have never had a really good recipe. I can't wait to try this.
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  • organicmama 11 years ago
    These look so good...
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