Ingredients
1¾cupsalmonds,(about 5 oz) sliced and blanched
3tbspall-purpose flour
1orange zest,(about 2 tbsp) finely grated
¼tspfine salt
¾cupsugar
2tbspheavy cream
2tbsplight corn syrup
5tbspunsalted butter
½tsppure vanilla extract
4ozsemisweet chocolate,chopped
Preparation
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 the mixture into the almond mixture and stir just to combine. Set aside for 30 minutes until cool enough to handle.
Scoop rounded teaspoons of batter and roll into balls. Place on the prepared baking sheet, leaving about 3 to 4-inches between each cookie since they spread.
Bake 1 pan at a time, for about 10 to 11 minutes until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time.
Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with the remaining batter.
Serve and enjoy.
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.
Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
