Florentines

Ingredients

• 2 cups sliced, blanched almonds

• 3 tablespoons all-purpose flour

• 1 pinch of salt

• 3/4 cup sugar

• 3 tablespoons heavy cream

• 3 tablespoons light corn syrup

• 5 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• 4 ounces 70% chocolate

Preparation

1. Preheat the oven to 350 ºF (175º C) and line two baking sheets with parchment paper or a silicone mat.

2. In a food processor, pulse the 2 cups of almonds until they are finally chopped (around 5 pulses).

3. In a large bowl mix together the almonds, 3 tablespoons of all purpose flour, and pinch of salt.

4. In a small saucepan over medium heat, cook the 3/4 cup of sugar, 3 tablespoons heavy cream, 3 tablespoons light corn syrup, and 5 tablespoons unsalted butter. Cook stirring every few seconds until it comes to a rolling boil. Once it begins to boil cook for an additional 2 minutes. Remove from heat.

5. Poor the contents of the saucepan and the vanilla into the almond mixture and stir to combine. Let cool for 30 minutes.

6. Use a tablespoon to portion out the cookies. Then roll them into balls and place 6 to a cookie sheet. Make sure that there is at least 3 inches between the cookies.

7. Bake for 5 minutes and then rotate the pans. Bake for another 5 until the cookies are an even golden brown. Let them cool on a the baking sheet for 5 minutes and then transfer to a wire rack to completely cool.

8. In a double boiler slowly melt chocolate stirring frequently with a spatula to ensure it does not burn. Poor chocolate into a plastic pipping bag and drizzle over cookies in a zebra pipping pattern.

Notes

• Yield ~ 2.5 dozen cookies

• If you like orange in your florentines add 2 tablespoons of orange zest to the flour and nut mixture.

• If you don't have a double boiler put chocolate in a heat proof bowl (ideally glass) and place over a place over a pot of simmering water. Ensure that the water does not get in the chocolate.