C – These might be my Mom’s and my new favorite cookies.
I went home this week and dropped a basket of cookies off for them. My Mom didn’t bother looking at the other cookies. She just targeted the Almond Florentine cookies and they were gone. My brother didn’t even have a chance to try them.
Oh, well. I promised my Mom I would show her how to make them, so there will be an endless supply … until we all get sick of them. It’s the usual thing that happens at my parents’ house.
Why does she love these cookies so much? They are thin, crispy, sweet and so tasty. I was addicted to them, too.
The only problem is that they are fragile and don’t have a long shelf life. When I had to put them into the gift baskets, they ended up wanting the break the moment I place them in.
I resolved this by adding a lot of almonds on top of the caramel and then baking them. It worked out great. They only last for a few days before they get soft.
| Holiday Cookie Week: Almond Florentine Cookies |
- 2 Tbsp brown sugar
- 2 Tbsp butter
- 1½ Tbsp honey
- Pinch of salt
- 2 Tbsp flour
- ½ cup sliced almonds
- Preheat oven to 350 degrees
- Put 2 tablespoons of brown sugar, 2 tablespoons of butter and 1½ tablespoons of honey (OR corn syrup) into a sauce pan and melt it.
- Once melted, whisk in 2 tablespoons of flour until smooth.
- For each cookie, drop 1 teaspoon of the batter onto a parchment-lined baking sheet (about 3 inches apart) and bake for 6 min, or until they are noticeably golden brown all over.
- The batter spreads and bubbles into beautiful cookies.
- Once they have set enough to transfer, you can pick them up with your fingers and move them to a cooling rack to cool until crisp.
- Eat soon.
- Enjoy!
They are all natural without any corn syrup, so they get sticky after a short while.
I am glad to make something my Mom likes. Hope she doesn’t get sick and tired of them too soon.
Adapted from: http://www.food.com/recipe/super-easy-4-ingredient-lace-cookies-426449/review