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Homemade Florentines
Surprisingly, homemade florentines ship very well. Just wrap two cookies, back-to-back, together. Enjoy them as they are or with some melted semi-sweet chocolate on top.
| Unsalted butter | 6 Tbsp
| | Heavy or whipping cream | ¼ cup
| | Light corn syrup | 1 Tbsp
| | Sugar | 1/3 cup
| | All purpose flour | 2 Tbsp
| | Slivered almonds, finely chopped | 1 cup
| | Candied orange peel or cherries, | ½ cup
| | finely chopped
| | Semisweet chocolate, melted (optional) | 8 oz
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Preheat your oven to 350 degrees F. and line a couple of cookie sheets with parchment paper.
Combine butter, cream, corn syrup, sugar, and flour in a small saucepan. Bring them to a boil over medium heat, stirring frequently.
Remove the saucepan from heat and stir in chopped almonds and candied orange peel or cherries.
Drop batter by heaping teaspoons, approximately 3 inches apart on prepared cookie sheets. Since they will spread, do not place more than 5 or 6 cookies on a sheet.
Bake just until set, about 5 - 10 minutes depending on how hot your oven is. Let them cool on cookie sheet for a minute before carefully transferring them to a wire rack.
If preferred, spread the flat side of each florentine with melted semi-sweet chocolate.
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