Latin Lace Florentines

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: 29 mins
• 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.