This recipe is adapted from my favorite Florentine cookie recipe from Cooks Illustrated.Makes about 24 large cookies or 12 cookie sandwiches
Aired December 24, 2013
- 2 cups almonds
1/3 cup all-purpose flour
1/2 teaspoon salt
3/4 cup heavy cream
1/2 cup sugar
1/4 cup melted butter
1/4 cup orange marmalade
1/2 teaspoon vanilla extract
1 cup dark chocolate morsels
Sliced almonds, toasted
Process almonds in a food processor until finely ground. Place into a mixing bowl with flour and salt.
Bring cream, sugar and butter to a boil in a medium saucepan over medium-high heat. Continue to cook until the mixture begins to brown and thickens a bit, about 8-10 minutes. It’s ok for the mixture to get brown specks but be careful not to burn it.
Once cooked and thick, add in marmalade and vanilla extract. Stir to combine and pour the warm mixture into the large mixing bowl with flour and almonds. Stir to combine.
With a scoop or spoon, drop cookies onto a parchment-lined baking sheet. Be sure to leave plenty of room on the baking sheet as the cookies will spread. Bake for 15 minutes or until deep golden brown.
For the filling or glaze, preheat a double boiler over a medium heat. Melt chocolate.
To build cookie sandwiches, spread chocolate onto the flat side (bottom) of both cookies. Top with sliced almonds and then sandwich the two cookies together.