Chocolate Florentines

• 1 3/4 cups (about 5 ounces) sliced almonds
• 3 tablespoons Dutch-process cocoa powder
• 2 tablespoons milk
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• 7 tablespoons unsalted butter, room temperature
• 1/4 teaspoon salt

1. Preheat the oven to 350F.
2. Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
3. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes.
4. Transfer to a clean work surface.
5. While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
6. Let cool completely, then place in a bowl.
7. Add cocoa, and whisk to combine; set aside.
8. In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
9. Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220F on a candy thermometer.
10. Add reserved almond-cocoa mixture, and stir to combine.
11. Transfer mixture to a medium bowl to cool slightly.
12. Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
13. Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes.
14. Have a rolling pin ready.
15. As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin.
16. Let stand until set.
17. Repeat with the remaining batter.
18. For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
19. Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.

almonds, dutch, milk, sugar, light corn syrup, unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/chocolate-florentines-390146 (may not work)