Florentines
Yield
24 servingsPrep
15 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ⅓ | cup |
brown sugar, light
firmly packed |
*
|
| ¼ | cup |
all-purpose flour
sifted |
|
| ¼ | cup |
heavy whipping cream
plus |
|
| 1 | tablespoon |
heavy whipping cream
|
|
| ¾ | cup |
almonds
finely chopped |
*
|
| 4 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| 3 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 79 | ml |
brown sugar, light
firmly packed |
*
|
| 59 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
heavy whipping cream
plus |
|
| 15 | ml |
heavy whipping cream
|
|
| 177 | ml |
almonds
finely chopped |
*
|
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 45 | ml |
butter
|
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter and sugar until light and fluffy.
Stir in flour alternately with cream, then mix in almonds.
Drop teaspoons of batter 3-inches apart on greased and floured baking sheets.
With a knife dipped in cold water, spread the batter into 2-inch rounds.
Bake for 12 minutes.
Cool 1-or-2 minutes on baking sheets then transfer to wire racks.
If cookies become hard to remove, return to the oven for 1 or 2 minutes to soften.
Melt chocolate with butter and cool slightly.
Spread over bottoms of cookies.
