Prep 15 mins
Cook 30 mins
Most people are in awe of these light, lacy cookies that you can get at the bakery, but assume are too difficult and delicate to make at home. Nonsense. These are the easiest thing to make and you can opt to take the partially cooled cookies and wrap them around the handle of a wooden spoon to create a tube. The tubes can be enjoyed as is, dipped partially in melted chocolate or filled with a whipped cream mixture to make a funky little cannoli confection.
- 4 ounces butter
- 4 tablespoons light corn syrup
- 1 cup sugar
- 1 teaspoon vanilla
- 12 tablespoons flour (sifted)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2-1 teaspoon cinnamon
- 4 tablespoons milk
- 2 cups blanched almonds, chopped
- 3 ounces chocolate
- 5 teaspoons vegetable oil or 5 teaspoons canola oil
- Preheat oven to 325°F and line cookie sheets with aluminum foil.
- Cream the butter and sugar.
- Stir in the corn syrup and vanilla.
- Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
- Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
- Bake for 10 minutes until the edges are browned.
- Let cool completely on the foil.
- Then peel away the foil.
- Melt the oil and chocolate (of your choice).
- You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
- Place in a tightly covered container, but do not refrigerate.
- Place waxed paper between layers of Florentines.