Florentines Recipes
Sliced blanched almonds
Pecans (or use more almonds)
All-purpose flour
Salt
Granulated sugar
Heavy whipping cream
Light corn syrup
Unsalted butter
Vanilla extract
Water (as necessary)
Dark chocolate, for sandwiching the cookies together or drizzling on top
Add the almonds and pecans (or whatever nuts you’re using) to a food processor.
Pulse until finely chopped, but not pasty.
Stir together the finely chopped nuts, flour, and salt in a large bowl. Set aside for now.
Add the sugar, cream, corn syrup, and butter to a medium saucepan over medium heat. Stir occasionally until the sugar is dissolved. Once it comes to a rolling boil, let it boil for 1 minute.
Turn off the heat and stir in the vanilla.
Pour the liquid sugar mixture into the dry almond mixture.
Stir just to combine. Set aside until the batter is cool enough to handle. (At this point, I needed to add boiling water so the batter took on a “Cream of Wheat consistency”. The amount of water needed will vary, so you have to use a bit of finesse; see the photos below for guidance.)
Use a 1/2-teaspoon scoop to measure out the batter.
Roll each into a ball and flatten it slightly. Arrange the flattened batter balls on the prepared baking sheets. (I bake 15 cookies on each half sheet pan.)
Bake the cookies 1 tray at a time until they’re thin and golden brown, about 8 to 10 minutes, rotating the tray after 5 minutes. Once the cookies are out of the oven, let them cool completely before using a thin metal spatula to remove them.