A abundance of baking items leftover from the holidays has me in search of ways to use up some perishables lest they spoil. Decided to use this opportunity to begin testing some recipes for next season's holiday trays. This is an adaptation of a cookie from the "Little Guide" series. Like tuiles (see Recipe #66012), Florentines are delicate buttery crisp wafers with finely chopped nuts. Their advantage is they do not require a long chilling time before the batter can be baked off. You can drizzle these with any kind of chocolate (white, dark or milk) accord to your preferences. Just a caution, the dough spreads considerably in baking so only make cookies 5 or 6 per sheet.