You may also like
Categories:Viewed: 83 - Published at: 2 years ago
Ingredients
- 1 3/4 cups sliced, blanched almonds (about 5 ounces)
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange (about 2 tablespoons)
- 1/4 teaspoon fine salt
- 3/4 cup sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
- 2 to 4 ounces semisweet chocolate, chopped
Method
- 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.
- 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.
