chocolate florentines

How To Make chocolate florentines

• 1

  Line large cookie sheets with aluminum foil; smooth out wrinkles. Set aside. Combine butter, sugar, milk, and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, without stirring, until syrup reaches 230F (thread stage) or until syrup spins a 2 inch thread when dropped from fork or spoon. Remove from heat; stir in flour, Candied Orange Peel, almonds, and vanilla. Keep mixture warm over hot or over very low heat to keep from hardening.
• 2

  For Candied Orange Peel: Making 1/2 inch wide strips, cut off only the outer peel (no white membrane attached) of 1 large or 2 small navel oranges. Cut the strips into 1/8 inch pieces. Place orange strips, 1/4 cup sugar, and 1/2 cup water in small saucepan. Cook over very low heat until the bottom of the pan is covered only with glazed orange peel strips; do not allow to caramelize.
• 3

  Drop mixture by level teaspoonfuls onto prepared cookie sheets, placing at least 4 inches apart (cookies will spread a great deal during baking). Bake at 350 for 10-12 minutes or until cookies are bubbly all over and a light brown caramel color. Remove from oven. Cool completely on cookie sheet. (Carefully slide foil off cookie sheet if you need to reuse it; prepare with foil for next use.) When the cookies are completely cool, gently peel off foil.
• 4

  Prepare Chocolate Filling: Melt 2/3 cup semi sweet chocolate chips in top of double boiler over hot, not boiling, water. Stir until smooth. With small spatula, spread thin layer of chocolate on flat side of one cookie, leaving 1/2 inch border around edge. Gently press on another cookie, flat sides together. Wrap individually in plastic wrap. Cover tightly; chill.
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