Latin Lace Florentines
Courtesy of Wisconsin Milk Marketing Board
Servings: 48
Prep Time: 30 Min.
Cook Time: 10 Min.
Prep Time: 30 Min.
Cook Time: 10 Min.
What you need:
* 3/4 c. quick-cooking oats
* 3/4 c. all-purpose flour
* 3/4 c. granulated sugar
* 1 tsp. ground cinnamon
* 3/4 tsp. chili powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 1/2 c. sliced almonds
* 10 Tbsp. (1 1/4 sticks) unsalted butter, melted
* 1/4 c. half-and-half or whole milk
* 1/4 c. light corn syrup
* 1 tsp. pure vanilla extract
* 4 oz. fine-quality bittersweet chocolate, chopped
Shopping note:
For the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids
* 3/4 c. all-purpose flour
* 3/4 c. granulated sugar
* 1 tsp. ground cinnamon
* 3/4 tsp. chili powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 1/2 c. sliced almonds
* 10 Tbsp. (1 1/4 sticks) unsalted butter, melted
* 1/4 c. half-and-half or whole milk
* 1/4 c. light corn syrup
* 1 tsp. pure vanilla extract
* 4 oz. fine-quality bittersweet chocolate, chopped
Shopping note:
For the best chocolate flavor, look for bittersweet chocolate with a minimum of 60 percent cocoa solids
What to do:
1. Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
2. In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
3. Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
4. Scoop heaping teaspoons of batter onto the prepared sheet at least 3 in. apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 min.
5. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
6. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.
2. In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
3. Add butter, half-and-half (or milk), corn syrup and vanilla. Stir to combine.
4. Scoop heaping teaspoons of batter onto the prepared sheet at least 3 in. apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 min.
5. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
6. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.