Chocolate Florentines

Name: Chocolate Florentines
Yield: makes 5 dozen
Ingredients: 1 3/4 cups (about 5 ounces) sliced almonds; 3 tablespoons Dutch-process cocoa powder; 2 tablespoons milk; 3/4 cup sugar; 2 tablespoons light corn syrup; 7 tablespoons unsalted butter, room temperature; 1/4 teaspoon salt

January 24, 2012

Nonstick baking mats will help these crunchy cookies bake evenly and hold their shape. Once the batter is made, it can be kept in the refrigerator, covered with plastic, for up to five days. Bring it to room temperature before using.

Recipe notes

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