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Stack of Florentine Cookie Cups

Florentine Cookie Cups

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Ingredients Method Notes

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

Method
 

  1. In food processor, pulse almonds until finely chopped. In small mixing bowl, combine chopped almonds, flour, and salt. Set aside.
  2. 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.
  3. Pour into nut mixture, and stir until completely incorporated. Cover and refrigerate for 1 hour, or until completely cool.
  4. Line baking sheets with parchment or silicone mats, and preheat oven to 350 degrees F.
  5. 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.
  6. As soon as they are firm enough to handle, lay the flexible cookies over an
  7. upside-down bowl, and gently shape them around the bowl. Allow to cool completely.
  8. Store in an airtight container at room temperature for up to a week.

Notes

Makes approximately 18 (4-inch) cookie cups