Florentines are traditionally a Christmas cookie but I love them all year long. Nothing compares to their insanely crispy crunch and deep caramel flavor. A seemingly delicate and unassuming cookie is actually the most highly addictive cookie I've ever had. Immediately after making these florentines, I sent them off to work with my husband because I just cannot even with these in my house. As the holiday season draws closer, I have no doubt that I will be making many renditions of the old lacey cookie. Side note- this cookie is kind of a fake out of traditional florentines- rather than grinding our own blanched almonds, we're going to make life much easier and use store-bough almond meal. My preference? Trader Joe's.
Bowl #1
180 grams almond meal
20 grams all-purpose flour
In a medium saucepan:
120 grams light brown sugar
200 grams granulated sugar
44 grams heavy cream
56 grams light corn syrup
150 grams butter
Pinch of salt
On the sidelines:
Chocolate, melted, for drizzling
1
In the first bowl, whisk together the almond meal and flour. Set aside.
2
In the saucepan, combine all ingredients and place over medium hear. Bring to a light boil and cook for one minute, stirring continually.
3
Pour the saucepan over the almond meal and flour mixture in the first bowl. Mix until just combined. Let cool until cool enough to touch.
4
Preheat the oven to 350. Line a cookie sheet with parchment paper.
5
Portion the cooled cookie dough with a small cookie scoop or spoon. These cookies are meant to spread out a good bit so make the balls smaller than you normally would.
6
Place the dough balls on the prepared cookie sheet, only a few at a time, and leave plenty of space for them to spread. I only bake six at a time on one cookie sheet. Bake for 18 minutes or until the cookie are deeply golden brown. Let cool.
7
If so desired, drizzle with melted chocolate. Any chocolate will do here- white, dark, milk. Or a combination of chocolates! The world is your oyster. Melt the chocolate in the microwave in fifteen second intervals, stirring between each interval so as not to burn the chocolate. Drizzle with a spoon or a piping bag. Let cool until the chocolate is set.
