Florentine Cookies

If you are a toffee addict like me, the classic Florentine cookie will be one of your new favorites. This flourless cookie is reminiscent of a toffee wafer and every bit as delicious!

7 tablespoons unsalted butter

Scant half cup sugar

1 1/2 tablespoons light corn syrup

1/8 cup heavy cream

Scant half cup almonds, chopped

Combine butter, sugar, glucose, and heavy cream in a sauce pan and bring to a boil. Add the almonds and cook for about 3 minutes.

Refrigerate the dough until firm.

Preheat oven to 375.

Using wet spoons divide the dough in to teaspoon sized balls and place four inches apart on a parchment paper lined baking sheet. Flatten each about to be about three inches wide.

Bake for roughly 8 minutes or until light brown.

If you prefer a perfectly round cookie, allow the cookies to set up for a minute or two, and then use a cookie cutter to trim the edges.

When the cookies have fully cooled brush the bottom with melted coating chocolate. Using a fork, you can carve the wavy pattern iconic to the Florentine cookie.

Allow the chocolate to set up and serve.

Recipe Source: http://www.cherryteacakes.com/2010/09/florentines.html