Florentines

---by Kalin Lippsmeyer

With First Holy Communion Season upon us, and marvelous summer get-togethers just around the corner what is a young Catholic woman to do? Make Florentines of course! These lace-like cookies are a fun spring cooking adventure, and are simply gorgeous. They are nutty, sweet, crunchy delicacies for your eyes and sweet-tooth to savor. Did I mention they were Italian? All the more reason to get out those baking sheets; then kick back, close your eyes and pretend you are in Vatican Square. 

The recipe is an adaptation of this recipe.

Italian Florentines 

Ingredients 

1 ¾ cups sliced almonds (about 5 oz) 

3 tbsp. all-purpose flour 

Finely grated zest from one orange 

¾ cup sugar 

2 tablespoons half and half or heavy cream (either works) 

2 tbsp. light corn syrup 

5 tbsp. unsalted butter (regular works as well) 

½ teaspoon vanilla extract (we did almond extract and vanilla mixed) 

Optional Chocolate Topping: ½ cup semi-sweet chocolate chips 

Directions 

Make sure you have a rack in the center of the oven. Preheat oven to 350˚F. Line two baking sheets with either parchment paper or a Silpat baking mat. 

Put 1 cup of the almonds into a food processor and pulse until they are finely chopped but not pasty. If you don’t have a food processor a manual food chopper or a good old-fashioned knife would work too. (This part is important because it allows for the holes in the cookies that give the “lace” effect.) We left the other ¾ cup sliced almonds larger for flare. Put the almonds, flour, orange zest and salt in a large bowl and stir together. 

In a small saucepan, combine the sugar, half and half (or cream) corn syrup and butter. Cook over medium heat and stir occasionally until boiling and the sugar is entirely dissolved. Let it boil for one more minute. Then, remove from heat and add the vanilla/almond extract mix. Pour the heated mixture into the bowl with the almonds and stir to combine. Set aside for about 30 minutes, or until cool enough to shape. 

Grease/pam your hands. Make teaspoon-sized balls (3-inch cookies) or tablespoon (6-inch) with the batter. We did 3 inch cookies and leveled the teaspoon. A little bit goes a long way!! Leave 4+ inches of space between cookies (ours were 6 to a sheet) because they spread. 

Bake 1 (or two ) pans at a time on the center rack for about 8-9 minutes or until they have caramel colored edges and are tan in the middle. Rotate the pans half-way through baking (4 minutes in). Cool on baking sheets for 5 minutes, then transfer to cooking rack. Continue with remaining batter. 

To top with chocolate: Heat chips on stovetop or put the chocolate chips in a plastic bag and heat in the microwave. Cut off the corner and zigzag across tops. Makes about 42 cookies. 

Enjoy!