This is a recipe for a very special, delicious cookie full of crunch and chocolate. It looks easy and it is...except for the baking. It requires patience. I've demo'd this recipe in a baking class with great success.
Chocolate Almond Lace Cookies (a/k/a Florentines)
1 stick unsalted butter
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
3/4 cup ground blanched almonds (you can buy blanched almonds whole or in slivers. Process them in a food processor till resembles coarse meal)
2 tablespoons whole milk
1 teaspoon almond extract
4 ounces semisweet chocolate, melted
1. Preheat oven to 350 degrees. Prepare baking pans/cookie sheets by lining them with foil, spraying with non-stick spray, then dusting lightly with flour.
2. In a skillet over medium heat, melt butter. Add sugar, flour and salt and stir until sugar dissolves (about 3 minutes). Mix in almonds and milk and stir lightly. Remove from heat and blend in extract. Let cool slightly.
3. This is the tricky part-- a tiny drop of the cookie batter expands a great deal, so drop by small, 1/2 teaspoonful dots on your baking sheet, separated several inches apart.
4. Bake for about 5-7 minutes or until lightly golden brown. When done remove from oven, take foil off the baking sheet so cookies stop baking. When cooled a minute, cookies will peel off the foil. If they resist, put your fingers behind them and gently pop them off from behind.
5. Cool cookies on a cooling rack. Match each cookie to another most resembling it. Using a flat spreader (a knife does not work as well) put some melted chocolate on the smooth side of one cookie, sandwich it with the flat side of another cookie.
Makes 20 - 30 cookies depending on size. I make them really small. Another tip...While one bacth is baking do not put cookie batter on another pan, it will spread out and you will get irregular shapes.