Florentine Cookies

Total Time:
1 hr 8 min
Prep:
30 min
Inactive:
30 min
Cook:
8 min

Yield:
32 cookies
Level:
Easy

Ingredients
  • 6 ounces butter
  • 3/4 cups light corn syrup
  • 3/4 cups sugar
  • 12 ounces almonds, 6 ounces sliced, and 6 ounces ground in a food processor
  • 3/4 cups pastry flour
Directions
  • Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees.

  • Melt the butter in a medium-size heavy saucepan over medium-low heat. Add the corn syrup and sugar to the pan, increase the heat to medium, and cook until the syrup is simmering.

  • Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup. Stir with a wooden spoon until well blended, and then remove from heat.

  • Pour mixture into bowl, using a rubber spatula to scrape, and then let cool.

  • Line a cookie sheet with parchment paper. Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically. Bake until just starting to turn golden brown, about 5 to 8 minutes. The baking time will vary depending on what size the cookies are.

  • As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass. They must still be warm to hold this shape.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Florentines

    Recipe courtesy of Giada De Laurentiis