Italian Florentine Lace Cookies

This Florentine Lace Cookie is so pretty and delicate looking. It's a crisp cookie with a great nutty flavor and it's so easy to make. The addition of orange zest gives it even more wonderful flavor, and the chocolate filling makes it even better! However, had I not made another version of this cookie yesterday, I would have not been happy with the results today. Allow me to explain!
Yesterday I made a very similar recipe using quick cooking oats instead of the almonds. The recipe went together quickly and very easily and the cookies turned out fine but I noticed alot of other recipes for this cookie used chopped almonds so I thought I'd give that a try and I have to say I do like the flavor better with the almonds and the orange zest that the recipe includes.
The recipe is from Food Network. The problem came when I boiled the sugar, cream, corn syrup and butter, then added the dry mixture. The recipe said to allow this mixture to cool 30 minutes but even after one minute the whole mess began to harden as it cooled...then I tried it using the method from yesterday and it was PERFECT!
So I will give you the Food Network ingredients recipe but use the oatmeal recipe version for the procedure. It comes out great..trust me! Please, let me know how yours turned out!! I'd love to hear from you!
Oh, and if you feel the need for more chocolate, go ahead and drizzle or dip more chocolate on top.

Put the almonds into a food processor and pulse til the nuts are finely chopped.

Combine nuts, flour, sugar, zest and salt in a bowl.

Melt butter in a medium saucepan and take off the heat. Add the cream, corn syrup and vanilla and stir to combine.

Add the dry ingredients and stir til it's all mixed together.

I found using my teaspoon measure ( for a 3" finished size cookie) to scoop out the dough was the easiest way to get nicely formed round cookies. Press the dough firmly into the teaspoon measure and slip it out gently, trying to keep the formed dough in tact. If this method doesn't work for you then just form it into a small ball.

Once you place it onto your parchment lined cookie sheet, gently press it down with your dampened finger, keeping the round shape.

Bake and let it cool on the parchment paper for about 5 to 10 minutes til you can easily peel it off the paper. Let it cool completely on a wire rack.

Then melt your chocolate.

Spread some of the chocolate onto one cookie and sandwich the two cookies together. Don't put too much chocolate on the cookie as some "oozes" out between the holes! Let them cool.

After they cool and harden, you can drizzle or dip with more chocolate. Never too much chocolate!!

Italian Florentine Lace Cookies

1 3/4 cups sliced, blanched almonds ( about 5 oz.)

3 tbsp. AP flour

Finely grated zest of 1 orange ( about 2 tbsp. )

1/4 tsp fine salt

3/4 cup sugar

2 tbsp. heavy cream

2 tbsp. light corn syrup

5 tbsp. unsalted butter

1/2 tsp. vanilla

Semi sweet chocolate or chips.

Preheat oven to 350.

Line baking sheet with parchment paper.

1. Pulse almonds in a food processor until finely chopped but not pasty.

2. In a small bowl, combine almonds, orange zest, flour, sugar.

3. In a medium saucepan, melt the butter.

4. Add the cream, corn syrup and vanilla to the melted butter.

5. Pour the dry ingredients into the melted butter mixture and stir to combine.

6. Scoop teaspoonfuls of batter using either a teaspoon measure or your fingers to make a small ball.

7. Place onto your prepared sheet, about 2 - 3 " apart.

8. Lightly press batter, keeping a round shape.

9. Bake approx. 10 minutes, or til cookies are thin and are an even golden brown color throughout.

10. Cool on the parchment sheet for 5 to 10 minutes. Peel the cookie off and let it cool completely on wire rack.

11. Repeat with remaining batter.

Chocolate filling:

Melt 2 to 4 oz. of chocolate in a double boiler.

Spread a teaspoonful of chocolate onto one cookie and sandwich the two together.

Optional: Once completely cooled, drizzle or dip cookie in more chocolate.

Keep the cookie stored, between waxed paper in an airtight container.