1 3/4 cups sliced, blanched
almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons
heavy cream
2 tablespoons light corn syrup
5
tablespoons unsalted butter
1/2 teaspoon pure vanilla
extract
Chocolate Topping, optional:
2 to 4 ounces semisweet
chocolate, chopped
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 mixture into almond mixture and
stir just to combine. Set aside until cool enough to handle,
30 minutes.
Scoop rounded teaspoons (for 3-inch cookies) or rounded
tablespoons (for 6-inch cookies) of batter and roll into
balls. Place on prepared baking sheet, leaving about 3 to 4
inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an
even golden brown color throughout, rotating pans halfway
through baking time, about 10 to 11 minutes. Cool on baking
sheet for 5 minutes, then transfer to racks to cool. Repeat
with remaining batter. Serve.
Optional chocolate topping:
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. (Alternatively, put the chocolate in a
medium microwave-safe bowl. Melt at 50 percent power in the
microwave until soft, about 1 minute. Stir, and continue heat
until completely melted, about 1 to 2 minutes more.)
For sandwiches: Drop about 1/2 teaspoon chocolate onto on
the flat side of half of the cookies and press together with
remaining halves. Return to rack and let chocolate set.
For chocolate decor: Drizzle melted chocolate over
Florentines as desired. Set aside at room temperature until
chocolate is set.
Busy baker's tips: Store baked cookies carefully, separated
by parchment or waxed paper, in an air-tight container for up
to 3 days. Florentines are best stored separated from moist
cookies and cakes.
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