Florentines - Chocolate Almond Lace Cookies

"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."
photo by a food.com user photo by a food.com user
Ready In:
72 2 1/2




  • 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.

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Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
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