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1
Preheat the oven to 350u00b0F.
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2
In a food processor, grind together 1 1/2 cups of the almonds, the flour, and the salt. You want a fine chop but you do not want to
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3
pulverize the almonds into a flour or churn it into a paste; there should be some nice bits of almond still visible. Set aside in a bowl along
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4
with the remaining 1/2 cup of unchopped almonds.
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5
In a saucepan over low heat, combine the sugar, honey, cream, and butter. Stir until the sugar has completely dissolved.
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6
Raise the heat to medium-high and clip on a candy thermometer. Heat the mixture to 235u00b0F.
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7
Remove the pan from the heat and immediately stir in the almond mixture. Wait a minute for the batter to cool to the touch, and then stir in the almond extract.
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8
While the batter is still warm and pliable, scoop it in teaspoons onto a parchment-lined sheet pan. I use a teaspoon scoop for 2-inch round cookies. Space the cookies a few inches apart because they'll spread. Bake for 10 minutes or until golden brown.
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9
Alternatively, press the batter into a heart-shaped cake mold sprayed with nonstick cooking spray. Bake for 20 minutes, or until the edges are brown.
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10
While the cookies cool, place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each session and
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11
continuing until the chocolate is completely melted.
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12
Drizzle the chocolate over the cooled Florentiners. Store in an airtight container in a cool, dry place for up to a week.
