Florentine cookie cups are the perfect vessel for delicious treats like mousse or ice cream. With a delicious nutty, caramel-y, crunch, they’ll definitely compliment your dessert, and just might actually be the best part.
In food processor, pulse almonds until finely chopped. In small mixing bowl, combine chopped almonds, flour, and salt. Set aside.
In heavy sauce pan, over low heat, melt butter. Stir in sugars, cream, and corn syrup, and increase the heat to medium. Stirring constantly, bring to a rolling boil, and boil for 1 minute. Remove from heat, and add vanilla.
Pour into nut mixture, and stir until completely incorporated. Cover and refrigerate for 1 hour, or until completely cool.
Line baking sheets with parchment or silicone mats, and preheat oven to 350 degrees F.
Scoop rounded teaspoons of dough, and roll into 1-inch balls. Place them 3-4 inches apart on prepared baking sheet, and bake for 10-12 minutes. Watch carefully as they will burn quickly. Cool on baking sheet for 2 minutes.
As soon as they are firm enough to handle, lay the flexible cookies over an
upside-down bowl, and gently shape them around the bowl. Allow to cool completely.
Store in an airtight container at room temperature for up to a week.