Florentine Lace Wafer Cookies

 

Ingredients

1 cup or 5 oz unsifted all-purpose flour
1 cup or 4 oz slivered almonds
1/2 cup or 6 fl oz corn syrup
1/2 cup or 4 oz butter
2/3 cup or 5 1/2 oz packed brown sugar
1 bar European white chocolate
1 bar European milk or dark chocolate

Directions

1. Ground the slivered almonds in a food processor or blender. Combine with flour; set aside.

2. In a heavy saucepan, combine corn syrup, 1/2 cup butter and brown sugar. Heat to boiling over medium heat, stirring constantly. Remove from heat, stir in flour mixture.

3. Drop batter by scant teaspoonfuls onto large greased baking sheets about 3 inches apart. I used the mini ice cream scoop. It gets easier if you let the mixture cool and solidify slightly. It also spreads thinner on a silpat.

4. Bake only 6 cookies at a time in a 375 ℉ oven for 5 to 6 minutes. Let rest for 2 minutes (or until stiff and holds its shape) after removing from oven. Remove from pan and leave flat or roll gently but quickly around greased wooden spoon handle. If cookies become too firm to roll, return to oven for a minute to soften. Cool baked cookies on racks.

5. To decorate, melt chocolate and 1 teaspoon butter together over very low heat. Drizzle on cookies in a lacy pattern.

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