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Stack of Florentine Cookie Cups

Florentine Cookie Cups

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Ingredients
  

  • 1 ¾ cups blanched slivered almonds
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 5 tablespoons butter
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • ½ teaspoon vanilla extract

Instructions
 

  • 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.

Notes

Makes approximately 18 (4-inch) cookie cups