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
  • Extra sheet trays
  • extra cooling racks
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.
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.
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.
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.