Florentine cookies

• Vegetarian

• Produce

  • 2 tbsp Candied orange peel

• Condiments

  • 2 tbsp Corn syrup, light

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 4 oz Dark chocolate, semi-sweet
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 5 oz Almonds, raw

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 tbsp Heavy cream

Found on culinaryginger.com

Description

Ingredients

• 5 ounces raw almonds, peeled (click here for how to peel almonds)
• 3 tablespoons all-purpose flour
• 2 tablespoons candied orange peel, finely chopped (click here for candied orange peel recipe)
• 3/4 cup sugar
• 2 tablespoons heavy cream
• 2 tablespoons light corn syrup
• 5 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 20 ounces semi sweet dark chocolate, chips or a bar cut into small chunks *see note

Directions

• Position oven rack in the center of the oven.
• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or a silicone mat.
• Add the almonds to a food processor and pulse until finely chopped with a few larger pieces.
• In a mixing bowl, stir together the almonds, flour and orange peel.
• In a small saucepan add the sugar, cream corn syrup and butter.
• Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved.
• Continue to boil for 1 minute.
• Remove from the heat and stir in the vanilla.
• Add the mixture to the almond mixture. Stir until combined.
• Allow to cool until it is cool enough to handle, about 30-40 minutes.
• Using a teaspoon measuring spoon, portion out 1 teaspoon of dough and roll into a ball using your hands. Roll the balls as round as you can, this will ensure nice round cookies.
• Place the dough balls 3 inches apart on to the prepared baking sheet (they will spread during baking). Youll be working in batches.
• Bake for 8-10 minutes or until golden. If they join together, use a sharp knife to separate while they are hot and soft on the baking sheet as they will harden very quickly.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
• Repeat with the remaining dough.
• In a microwave safe bowl, add the dark chocolate and microwave in 10 second increments, stirring in between until melted. Be careful not to burn.
• Take a cooled cookie, spread the chocolate on one side, take another cookie and make a sandwich. Repeat with all cookies.
• If you would like to drizzle chocolate on the top, put the melted chocolate into a small ziploc bag. Snip of a very tiny piece of the corner and this will allow you to get the perfect drizzle.
• Allow to cool and store in an air tight container in the refrigerator for up to 2 weeks.

Nutrition