Milk Chocolate Florentine (Lacey's Cookies

• Vegetarian

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 1 1/2 tbsp All-purpose flour
  • 6 tbsp Brown sugar
  • 4 oz Milk chocolate
  • 1 pinch Salt
  • 1/4 tsp Vanilla

• Nuts & Seeds

  • 3/4 cup Almonds

• Dairy

  • 3 tbsp Butter, unsalted

Found on contemplatingsweets.com

Description

Directions

• Pulse the almonds in a food processor until finely chopped. Combine almonds, flour, and salt in a medium bowl.
• In a saucepan over medium heat, combine the butter, sugar, and corn syrup. Bring to a boil while stirring occasionally, to completely dissolve the sugar. Let boil for about a minute, remove from heat, and stir in vanilla. Pour the mixture into the almond bowl, and stir to combine. Set aside for about a half hour, to cool.
• Preheat oven to 350 degrees F. Line cookie trays with parchment paper. Using a teaspoon, scoop batter one teaspoon at a time onto the parchment paper. Roll into balls, and place with at least 2-3 inches of space between each cookie, as they will spread while baking. Bake one pan at a time, for 8-10 minutes, or until flat and a golden brown color. Cool on the baking pan for a few minutes, and transfer to a wire rack.
• Once all cookies are baked, place 4 oz of good quality milk chocolate in a microwave safe bowl, and microwave on 50% power for one minute. Remove and stir, and heat for additional 30 second increments until melted. Match each cookie with a similar sized pair. Flip one cookie over, spoon some melted chocolate on, spread around, and place the other cookie one top. Set aside to cool and set. 
• Store in an air-tight container. You may want to place parchment paper between cookies if you are stacking them.