Page 171 - Classic Cookies with Modern Twists

Florentines

Th ese deeply golden , cr ispy ca ramel wafers are full of almonds and
orange and hail from Italy, not France, where I learned to make
them . Wh ether sandwiched and dr izzl ed with chocolate or
unadorned, they’re a staple of holiday gather ings. Th is cookie can

be stretched into a large thin sheet when it has cooled enough to
become pliable, or made into individual cookies. Because I usually
want them to be the same size , I like to use mufn tins for baking
individual coo kies. Note that the yield depends on what size and

shape you cu t the cook ies, and whether or not you sandwich them.

MAKES ABOUT 3 TO 5 DOZEN COOKIES

3½ cups sliced almonds, divided

2 tablespoons all-purpose flour

1 tablespoon finely chopped orange zest
¼ cup go lden syrup or ligh t corn syrup

¼ cup heavy cream or whole milk

1¼ cup suga r
2 tablespoons honey

½ cup (1 stick) plus

2 tablespoons unsalted butter, room temperature
12 to 15 ounces bittersweet chocolate

1. In the bowl of a food processor tted with the met al blade,

pulse 1 cup of the almonds with the our. In a medium bowl, add