Latin Lace Florentines

Submitted by Fancy Nance

"I retrieved this recipe out of a package of butter. It is marked with the Real Butter logo and shows this website: www.butterisbest.com. I thought I had lost this recipe for good and fnally found it! I'm posting it for safekeeping. I've made these the last two years during the holidays and they are a keeper. The chili powder is not noticable (other than giving it a good flavor), I tell everyone it's my secret ingredient. Please note: For the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids."

 

• Ready In: 29mins
• Ingredients: 13
• Yields: 4 dozen

ingredients

• 3⁄4 cup quick-cooking oats
• 3⁄4 cup all-purpose flour
• 3⁄4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3⁄4 teaspoon chili powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups sliced almonds
• 10 tablespoons unsalted butter, melted (1 1/4 sticks)
• 1⁄4 cup half-and-half or 1/4 cup whole milk
• 1⁄4 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 4 ounces fine-quality bittersweet chocolate, chopped

directions

1. Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
2. In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
3. Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
4. Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
5. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.

Reviews

[DailyInspiration]

Delicious! These cookies are very delicious, but definitely rich. They are quite tasty just on their own and the chocolate just really takes them over the top. I used "ancho" chili powder because that is my preference -- it doesn't add any heat--just flavor. Be careful though as they do brown up quickly. Will definitely place these lovely gems on my cookie list to make for the holidays. Made for Spring PAC, April, 2013.