Florentines

   FLORENTINES    

Florentines are possibly my all-time favorite cookie...and they are so very easy to make.  These crispy little almond cookies with a light coating on one side of chocolate (I use white chocolate) are addictive, so be warned!

Florentines

2 Tbsp. light corn syrup
3 Tbsp. all-purpose flour
3/4 cup sugar
1/2 tsp. hazelnut flavoring (can use vanilla)
1 cup almond slices (chopped finely)
3 Tbsp. evaporated milk
5 Tbsp. real butter

5 oz. melted chocolate.  I use almond bark because it goes fantastic with these cookies.
Parchment paper

Preheat oven to 350 degrees. 

Chop up the almonds to small pieces.  Mix with the flour and set aside.
In a saucepan, melt butter and then add sugar, syrup and evaporated milk.  Bring to a boil and boil for 2 to 3 minutes, stirring often so it does not stick.  Remove from heat and add flavoring.

Combine with the flour and almonds.  Mix together well and set aside for 15 minutes or so until it is cool enough to handle and roll into balls. (or you can just use a spoon)  Make tiny balls, about the size of a marble, and place them on a cookie sheet covered in parchment paper (this is important because they stick easily), about 3" apart because they really spread out.

Bake for about 10 to 12 minutes each in a preheated 350 degree oven.  Allow to cool 5 minutes on the cookie sheet, then remove to a cooling rack.  Once they are cool enough to handle, dip them in chocolate or drizzle it across the back of the cookie.  Let cool completely.  Can be stored up to 2 weeks in a seal-tight container.

Enjoy!