Chocolate-Glazed Florentines
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1 tsp
Salt3 cup
Sugar2 tbsps
Heavy Cream2 tbsps
Light Corn Syrup4 tbsps
Unsalted Butter (cubed)1 tsp
Pure Vanilla ExtractDirections:
1
Let set, about 2 hours
2
Preheat the oven to 350 degrees F
3
Line a baking sheet with a silicone baking mat or parchment paper
4
Combine the almond flour, all-purpose flour and salt in a large bowl; set aside
5
Combine the sugar, heavy cream, corn syrup and butter in a small saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar is dissolved; continue to boil 1 more minute
6
Remove from the heat and stir in the vanilla
7
Pour the sugar mixture into the flour mixture and stir until just combined
8
Set aside until cool enough to handle, about 30 minutes
9
Roll rounded tablespoonfuls of dough into balls
10
Arrange at least 3 inches apart on the prepared baking sheet
11
Bake, rotating the baking sheet halfway through, until the cookies spread out and turn golden brown, 10 to 11 minutes
12
Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely
13
Repeat with the remaining dough
14
Make the glaze: Microwave the semisweet chocolate and white chocolate in separate microwave-safe bowls in 30-second intervals, stirring, until smooth
15
Transfer the white chocolate to a small resealable bag
16
Flip the cookies over so the smooth side is up
17
Spread each cookie with a thin layer of semisweet chocolate
18
Snip a corner of the white chocolate bag and pipe lines on the semisweet chocolate; drag a toothpick across the lines
19
Photograph by Ryan Dausch