Yield: 36 cookies
1 ¼ cup Crushed Almonds
¼ cup All-Purpose Flour
2 ½ tsp. Grated Orange Zest
1/3 cup Cane Sugar
4 TBS. Unsalted Butter, cut into small cubes
¼ cup Corn Syrup
1 TBS. Heavy Cream
¼ tsp. Salt
Pre heat oven to 350ºF.
Place almonds, flour, and orange zest in a medium bowl and toss with a rubber spatula to combine and set aside.
Place the sugar, butter, corn syrup, heavy cream, and salt in a small saucepan over medium heat, stir to combine, and bring to a boil. Remove the pan from the heat, add the almond mixture, and stir to combine.
Drop heaping teaspoons of the batter at least 3 inches apart onto a sheet pan fitted with a siltpat. Using a rubber spatula, pat the batter out into 2-inch wide circles, spreading the almonds into an even single layer.
Place in the oven and bake for 5 minutes. Rotate the sheet pan front to back and top to bottom and bake until the Florentines are light golden brown. Remove from oven and place each cookie in a desired mold and let cool.