I lost count of how many cookie orders I filled each Christmas while working at Scandia Bakery many years ago but I haven’t forgotten everyone’s favorites. The little bakery in Stanwood, Washington drew crowds from all over Washington state. No matter where customers came from these dainty, lace-y cookies were always a must have.
Preheat oven to 350°F.
- 2/3 cup unsalted butter
- 1 cup sugar
- 1/4 cup dark corn syrup
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 2/3 cup flour
- 2 cups sliced almonds
- 1 pound Wilton Chocolate Pro Fountain & Fondue Chocolate Wafers
Measure out all ingredients and set aside.
Melt butter over medium heat in a saucepan, stirring occasionally and watching closely. After it is melted, remove from heat.
Add the following ingredients and stir after each is introduced to the saucepan: sugar, corn syrup, milk, vanilla, salt, flour, then almonds.
Use a cookie scoop to drop batter onto parchment lined baking sheet. Fill small cookie scoop just about halfway and turn onto cookie sheet about three inches apart. Use a rubber spatula to gently spread each cookie into a little circle.
Bake for 8-10 minutes. Cookies will be golden in the center and light brown around the edges. Remove from oven and allow to fully cool.
Melt chocolate in microwave for 30 second intervals or over a double boiler. Dip half of each cookie in chocolate. Place back on parchment lined sheet pan to firm chocolate.
Another fun way to serve florentines is to put the chocolate in the middle of two cookies that are similar in size.