Florentines

12

PREP TIME

15 min

TOTAL TIME

1 h 5 min

Makes

36 cookies

Florentines

Photo, Liam Morgan.


Ingredients

  • 1 1/3 cups sliced almonds , divided
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 2 tbsp butter
  • 2 tbsp light corn syrup
  • 2 tbsp 35% cream
  • 1 tsp vanilla extract
  • 1/3 cup finely chopped glacé cherries
  • 1/2 cup chopped 70% dark chocolate

Instructions

  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.
  • PULSE ¾ cup of the almonds in a food processor until ground. Transfer to a bowl and stir in remaining almonds, flour and salt.
  • COMBINE sugar, butter, corn syrup and cream in a small saucepan over medium-high, stirring until it comes to a boil. Boil 1 min.
  • REMOVE from heat and stir in vanilla and cherries. Stir into almond mixture until just combined. Let stand until dough is cool enough to handle, about 15 min.
  • SCOOP a heaping 1 tsp of dough and form into a ball with damp hands. Repeat. Arrange 3 in. apart on baking sheets. Bake until golden and thin, about 11 min. Repeat with remaining dough. Let cool completely on a rack.
  • MELT chocolate in microwave-safe bowl, stirring every 20 sec until smooth. Drizzle over florentines.
  • LET stand until chocolate is firm. Cookies will keep well in a covered container at room temperature for up to 1 week.

 

How to melt chocolate using a double-boiler

Nutrition (per cookie)

  • Calories
  • 69,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 24 mg.
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