(Makes about 36 (3-inch) cookies)
1-3/4 cups (5 ounces) sliced almonds
3 tablespoons flour
2 tablespoons grated orange zest
1/4 teaspoon salt
3/4 cup granulated sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1 teaspoon vanilla extract
2 to 4 ounces semisweet chocolate, chopped
Pulse the almonds in a food processor until finely chopped. Transfer the almonds to a large bowl and stir in the flour, orange zest and salt. Set aside.
Put the sugar, cream, corn syrup and butter in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture comes to a boil and the sugar is dissolved. Continue to boil for 1 minute. Remove from the heat and stir in the vanilla. Pour into the almond mixture in the bowl and stir to combine. Set aside until the batter is cool enough to handle, 20 to 30 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Scoop rounded teaspoons of batter and roll into balls (about 3/4-inch in diameter). Place on the prepared baking sheet, spacing the balls 3 to 4-inches apart because the cookies will spread.
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To make the chocolate topping:
Put the chocolate in a microwave-safe bowl. Melt at 50% power in the microwave until soft, about 1 minute. Stir and continue to heat until completely melted and smooth.
For a chocolate drizzle: Place the cookies on wire racks over baking sheets to catch the extra chocolate. Use a spoon or fork to drizzle the chocolate in a zigzag pattern over the cookies. You could also transfer the melted chocolate to a small zip-lock bag and snip off the corner, making a hole no larger than 1/8-inch and use than to pipe the chocolate over the cookies.
For more chocolate coating: Drop about 1/2 teaspoon of the melted chocolate onto the flat side of each cookie and spread it to cover with a small spatula. You can also make sandwich cookies by placing 1/2 teaspoon of chocolate on the flat side of one cookie and pressing another cookie, flat side down onto it.
Set the cookies aside at room temperature until the chocolate is set or refrigerate about 30 minutes to set the chocolate before serving. Cookies can be stored in the refrigerator or at a cool room temperature for up to 4 days. Florentines are best stored separated from other moist cookies or cakes.
Bake one pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 to 11 minutes. Remove from the oven and allow the cookies to cool on the baking sheets for 4-5 minutes, then use a spatula to transfer them to wire racks to cool completely.
DESSERTS > COOKIES > FLORENTINE COOKIES
Florentines are wafer-thin, lacy and crisp almond toffee-like cookies that are a Christmas classic in Tuscany. They have a subtle orange flavor and are typically drizzled with chocolate or sandwiched together with a layer of chocolate between them.
SILICONE BAKING MATS
Silicone baking mats have a non-stick surface that helps baked goods release easily. Use silicone mats for any recipe that calls for parchment paper. The mats never needs greasing, which saves both time
and money. They're also easy to clean, simply wipe them off using hot water and dish soap.
Grown in the Central Valley of California.
Fisher almonds add a mildly sweet, nutty accent and distinctive, crunchy texture to almost any savory or sweet dish including breakfasts, appetizers, salads, meats and fish, and desserts.
Made in Lancaster County, Pennsylvania.
Corn syrup adds sweetness and moisture to foods such as cookies, muffins, cakes, and more without preservatives.
Watkins Vanilla Extract is made with Pure Vanilla Extract and all naturally derived ingredients. Crafted in the USA, it has no artificial colors or flavors.