Florentine Lace Cookies
Featured Pinch Tips Video
- 4 Tbsp
- 3/4 c
- heavy cream
- 1/2 c
- granulated sugar
- 2 c
- almonds, slivered
- 3 Tbsp
- 1 tsp
- 1/4 tsp
- 1/4 c
- orange marmalade
- 1/4 tsp
- grated orange zest
- 3 oz
- bittersweet chocolated, finely chopped
- 1 oz
- finely chopped bittersweet chocolate
1Process the 2 cups slivered almonds until they have texture of coarse sand and set aside.
2In large pot combine cream, sugar, and butter. Bring to a boil on medium heat, about 7 minutes. Stir to combine evenly. Look for the top edge to start turning a golden color, and constantly stir until the spoon leaves a trail and most of the moisture cooks off.
3Remove from heat and add almonds, flour, vanilla, salt, marmalade, and zest. Mix until well incorporated.
4Line 2 cookie sheets with parchment paper. Using a level tablespoon, spoon cookies 3 inches apart on each sheet.
5Dip fingers in a little water, and pat cookies down to about a 2 1/2 inch circle. ( these will spread a lot!)
6Bake for 15-17 minutes to get an even golden color and drive off any extra moisture. Halfway through switch and rotate pans. Cool on parchment paper removed from pans onto a wire rack.
7Heat 3oz finely chopped bittersweet chocolate in microwave for 1 1/2-2 minutes (looking for it to be mostly melted) be careful not to heat over 100degrees to keep smooth texture. Add extra oz of chocolate unmelted to allow any overheated chocolate to reform and smooth out.
8Pour chocolate into zip bag and cut 1/16 of a inch hole in corner to drizzle onto cookies.
9Set chocolate by chilling in fridge for about 30 minutes. Then enjoy!
10You can also make more chocolate if you prefer to add a thin layer on one side.