- Yield:44 drop cookies or 20 heart cookie
- Active time: 45 minutes
- Total time:45 minutes
- 2 cups sliced and blanched almonds
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 cup sugar
- 3 tablespoons heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon almond extract
- 4 ounces bittersweet chocolate
Preheat the oven to 350°F.
In a food processor, grind together 1 1/2 cups of the almonds, the flour, and the salt. You want a fine chop but you do not want to
pulverize the almonds into a flour or churn it into a paste; there should be some nice bits of almond still visible. Set aside in a bowl along
with the remaining 1/2 cup of unchopped almonds.
In a saucepan over low heat, combine the sugar, honey, cream, and butter. Stir until the sugar has completely dissolved.
Raise the heat to medium-high and clip on a candy thermometer. Heat the mixture to 235°F.
Remove the pan from the heat and immediately stir in the almond mixture. Wait a minute for the batter to cool to the touch, and then stir in the almond extract.
While the batter is still warm and pliable, scoop it in teaspoons onto a parchment-lined sheet pan. I use a teaspoon scoop for 2-inch round cookies. Space the cookies a few inches apart because they’ll spread. Bake for 10 minutes or until golden brown.
Alternatively, press the batter into a heart-shaped cake mold sprayed with nonstick cooking spray. Bake for 20 minutes, or until the edges are brown.
While the cookies cool, place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each session and
continuing until the chocolate is completely melted.
Drizzle the chocolate over the cooled Florentiners. Store in an airtight container in a cool, dry place for up to a week.