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Ingredients
 sliced almonds1 1/4 cups
 all-purpose flour 1/4 cup
 finely grated orange zest1 1/2 tsp
 unsalted butter4 Tbsp
 heavy cream1 Tbsp
 granulated sugar 1/3 cup
 light corn syrup 1/4 cup
 kosher salt 1/4 tsp
 bittersweet chocolate4 oz

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.