Chocolate Drizzled Florentines

Chocolate Drizzled Florentines
Photo by Scott Phillips


  • 1-¾ cups granualted sugar
  • ¾ cup water
  • 7 oz. (14 Tbs.) unsalted butter
  • 2 Tbs. light corn syrup
  • 6 oz. semisweet chocolate, melted and kept warm
  • ¾ cup chopped candied citrus peel (optional)
  • 1 recipe Sugar Cookie dough
  • + 4 more ingredients
    • ¾ cup honey
    • 2 tsp. freshly grated orange zest
    • 17 oz. (4 cups) sliced blanched almonds, lightly toasted
    • 1 cup heavy cream

Lightly grease a half sheet pan (a sided pan that measures 11-1/2 x 16-1/2-inches). Line the pan with parchment. Roll the chilled sugar cookie dough between two pieces of parchment into a rectangle until it’s between 1/8 and 1/4 inch thick. Remove the top piece of parchment and flip the dough in...

View full recipe at Fine Cooking


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