ingredients
all
1 1/4 cups sliced almonds
1/4 cup all-purpose flour
1 1/2 tsp finely grated orange zest
4 Tbsp unsalted butter
1 Tbsp heavy cream
1/3 cup granulated sugar
1/4 cup light corn syrup
1/4 tsp kosher salt
4 oz bittersweet chocolate
cookware
  • Extra sheet trays
  • extra cooling racks
1
Heat the oven to 350F and arrange the racks to divide the oven into thirds. Line baking sheets with parchment paper. Place the almonds, flour, and orange zest in a medium bowl and toss to combine; set aside.
2
In a small sauce pot, place the sugar, butter, corn syrup, cream, and salt and bring to a boil over medium heat. Remove from heat, add the almond mixture, and stir to combine.
3
Drop heaping teaspoons of the batter at least 3 inches apart onto the baking sheets (about 6 per sheet). Use a rubber spatula to pat the cookies into an even single layer. Bake for about 5 minutes, rotate pans, then bake another 4 – 5 minutes until golden brown. Let cool for 2 minutes, then carefully transfer to a wire rack to cool completely.
4
Melt the chocolate chips in a small saucepan over low heat. Scrape into a pastry bag and drizzle over the florentines in a zigzag pattern. Let the cookies sit until the chocolate has set, about 30 minutes.