And I've never made a florentine before...
The recipe I give is a mish-mash from several sources: I drew on three of my cookbooks and this Food Network recipe.
- 1 1/2 cups blanched, slivered almonds
- 3 tbsp all-purpose flour
- finely grated zest of one orange
- 3/4 tsp ginger
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 tbsp heavy cream
- 2 tbsp honey
- 5 tbsp unsalted butter
- approx. 1 cup white chocolate chips
In a small saucepan, combine the sugar, cream, honey, and butter. Cook, stirring frequently, until the butter is melted. Bring to a boil and boil for one minute. Pour over the almond mixture and stir just until combined. Allow to cool long enough to handle, about 30 minutes.
Preheat the oven to 350 F. Line several baking sheets with parchment paper, nonstick baking mats, or foil sprayed with nonstick spray. Shape pieces of dough into 1-inch balls and place 3 to 4 inches apart on the baking sheets. Bake 8-10 minutes, until the cookies are entirely flattened and the edges are a deep golden brown. Cool cookies on the sheet for 2 minutes, gently separating cookies with the edge of a spoon, if necessary. Lift the paper (or mat or foil) off the sheet and onto a cooling rack, and allow to cool completely..
Place the white chocolate chips in a bowl and microwave in 30-second increments, stirring after each, until the chocolate is melted. (Or melt the chocolate in a double boiler.) Spread the bottom of each cookie with a little chocolate, then using the tines of a fork, scrape off some of the chocolate in wave pattern. Place back on the cooling rack, chocolate side up, and allow to set. Store cookies in the refrigerator.