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
- Preheat the oven to 350F.
- Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
- Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes.
- Transfer to a clean work surface.
- While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
- Let cool completely, then place in a bowl.
- Add cocoa, and whisk to combine; set aside.
- In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
- Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220F on a candy thermometer.
- Add reserved almond-cocoa mixture, and stir to combine.
- Transfer mixture to a medium bowl to cool slightly.
- Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
- Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes.
- Have a rolling pin ready.
- 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.
- Let stand until set.
- Repeat with the remaining batter.
- For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
- 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)