Lace Florentines

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Sep 202011
 
3/4 cup quick-cooking oats 1 1/2 cups sliced almonds
3/4 cup all-purpose flour 10 Tablespoons unsalted butter, melted
3/4 cup sugar 1/4 cup half-and-half or whole milk
1 teaspoon ground cinnamon 1/4 cup light corn syrup
3/4 teaspoon chili powder 1 teaspoon pure vanilla extract
1/2 teaspoon baking soda 4 ounces fine-quality bittersweet chocolate, chopped
1/2 teaspoon salt
  1. Heat oven to 350.
  2. Line cookie sheet with baking mat or heavy-duty aluminum foil buttered generously.
  3. In large bowl, whisk oats, flour, sugar, cinnamon, chili powder, baking soda and salt.  Stir in almonds.
  4. Add butter, half-and-half or milk, corn syrup and vanilla.  Stir to combine.
  5. Scoop heaping teaspoons of batter onto cookie sheets at least 3 inches apart.  Bake one sheet at a time until the cookies are flat and browned around the edges.  About 7 to 9 minutes.  Cool cookies on the sheet several minutes until firm enough to transfer to cooling rack.
  6. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.  Using a very small tipped pastry bag or the tines of a fork, drizzle he chocolate in a zigzag pattern over the tops of the cookies.

Makes about 4 dozen

 Posted by at 12:08 pm
Sep 202011
 

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