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Latin Lace Florentines
Courtesy of Wisconsin Milk Marketing Board
Servings: 48
Prep Time: 30 Min. Cook Time: 10 Min. What you need:
(click + to add ingredients to your shopping list)
+ 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 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. |
