Molto Elegante!

Well, ’tis the season for cookies!

What a wonderful wintry welcome to this mild December. It is as cool as a cucumber out there! However, though they are not required, it is the appropriate time to wear your over-sized knit sweaters and indulge in sumptuous sweets. Pairing this mind set with another indulgence, I allowed myself the expensive baking supply SILPAT, non-stick rubber mat-thing, and I made the rather fussy Florentine.

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It is very important to maintain a voluptuous figure during the later months because it is also very important to keep warm and you need a little extra butter and chocolate to fill in the gaps. Plus, how can a treat this lovingly luminous be so terrible?

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I think not my friends, have 6.

Anyhow, the Italian Florentine is a love child between a cookie and a candy so, it is particularly perfect for this time of year. It seems a tad bit daunting, but you will be a stronger person after the anxiety allows absolute appeasement. As per usual, it also seems like a very careless, yet carefully curated recipe after a Prosecco or two. It seemed only right to keep in the Italian family. Capishe?

Almond Floretines

2 Cups sliced, almonds (after chopping, about 6 oz. before)

3 Tbsp. AP flour

Zest of 1 medium sized orange

1/2 Tsp. table salt

3/4 Cup white sugar

2 Tbsp. heavy cream

2 Tbsp. light corn syrup

1/2 Stick unsalted butter

1 Tbsp. vanilla extract (or almond if you are a devout lover)

Don’t worry about Pre-heating your oven, there’s a wait time!

First, chop, (or if you are a real person with appliances, pulse almonds in food processor until fine, be careful not to go too far, you are looking for particles not butter!).  In a medium sized bowl combine almonds, flour, zest, and salt. Create a little dip in the center.

In a small saucepan combine butter, sugar,corn syrup, and cream and set at medium heat. Let this mixture come to a boil and continue cooking for another 2 minutes. This is the daunting part because it seems as if at any second it will burn, but you will be just fine. Next, remove from heat and add the vanilla. Then, add this molten sugar to the center of your dry ingredients. Stir to combine and let set for 30 minutes while you drink another Prosecco and watch the Pomegranate seeds float around in there.

Now, Pre-heat oven to 350 degrees.

After you have waited this eternity, take half Tbsp. scoops, roll in your hands and set on PARCHMENT PAPER PREPARED BAKING SHEETS OR SILPAT. THIS RECIPE WILL DISAPPOINT AND BRUISE THE BAKER WITHIN. Bake for 11 minutes, rotating the pan at the 5 minute half point. Let rest about 2 minutes and then easily slip the beauts onto a cooling rack.

I made a simple chocolate sauce by melting some semi-sweet baking squares to splash on top. Then, some optional Florentine and chocolate sandwiches happened which were absurd, but mostly I just drizzled the sauce to add a little bit of a softer texture.

Buono Appetito!

The recipe is from Food Network, although I’ve made them a few times and made a few changes.

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