Stay at Home Recipes- Almond Florentine Cookies- makes about 2 dozen cookies
- 1 C blanched whole almonds (slivered or sliced almonds can be substituted)
- ¾ C all purpose flour
- 1 Tbsp orange zest
- 1/8 tsp fine salt
- ½ C fine sugar
- ½ C or 1 stick unsalted butter, softened to room temperature
- 2 Tbsp heavy cream
- 2 Tbsp light corn syrup
- ½ tsp vanilla extract
- 1 C semi-sweet chocolate chips
Procedure for Chocolate
Microwave ½ C chocolate chips in small oven-proof glass bowl on high for 20 seconds. Stir. Add remaining chips and microwave for 20 seconds more. Stir until smooth.
Procedure for Cookies
- Preheat oven to 350° F
- Pulse whole almonds in a food processor to a fine meal (or pulse slivered or sliced almond to the desired texture). Pulse in flour, orange zest and salt until just combined
- In a medium saucepan, mix sugar, butter, cream and corn syrup together. Cook over medium heat until sugar is dissolved.
- Take off heat and stir in vanilla. Pour into dry ingredients. Mix thoroughly. Set aside until cool enough to handle.
- Round tablespoon sized pieces of dough into balls. Place on parchment paper 3” apart to allow for spreading. With wetted fingers, pat down gently.
- Bake cookies until thin and golden, about 10-12 minutes. Turn pan in the half way through cooking time.
- Remove from oven and allow to rest for at least 5 minutes. For best results, remove cookies from baking sheet and place on a wire cooling rack.
- Place cooled cookies closely spaced on parchment paper. Dip a whisk, honey dipper or fork into the melted chocolate mixture and coat generously. Using a back and forth motion, drizzle chocolate over the cookies. Set aside until chocolate has hardened. Enjoy!
Tip: A silicone baking mat is perfect for florentines. In addition to it’s non-stick properties, the mat will also help to distribute heat evenly.
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