Florentine Cookies Recipe

How to make it

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• 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 (I used a silpat).
• 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