Florentines

Directions

• For the batter:
• Combine the butter, granulated sugar, corn syrup (or glucose), and cream in a saucepan;
  bring to a boil.
• Add the almonds and oats and cook over medium heat for 2 to 3 minutes. Remove the
  batter from the heat.
• For the cookies:
• Spread half the batter onto a ½ sheetpan size silpat. Place another silpat on top and roll
  thin with a pin, freeze.
• Remove from freezer, peel off top silpat and bake at 350° for approximately 5-8 minutes.
• Carefully wrap hot pan with plastic. With a 2 ½-in cookie cutter press over the plastic
  wrap and cut the Florentines quickly before they cool.
• Once cooled, separate into individual cookies.
• Temper chocolate and spread a small amount onto a ½ sheet parchment with an off-set
  spatula. Place the Florentines on the chocolate.
• When the chocolate starts to set up, take the 2 ½-in cookie cutter and score through the
  chocolate. Put into fridge for a few minutes to set hard.
• Remove the cookie and chocolate from the parchment, spread a thin layer of chocolate
  on the surface of the chocolate and comb in a wavy pattern before the chocolate
  hardens. Let the chocolate set.
• Do not refrigerate the finished Florentines.