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1
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
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2
Pulse the almonds in a food processor until finely chopped, but not pasty.
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3
Stir together the nuts, flour, zest and salt in a large bowl.
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4
Put the sugar, cream, corn syrup and butter in a small saucepan.
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5
Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved.
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6
Continue to boil for 1 minute.
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7
Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine.
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8
Set aside until cool enough to handle, 30 minutes.
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9
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls.
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10
Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
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11
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes.
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12
Cool on baking sheet for 5 minutes, then transfer to racks to cool.
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13
Repeat with remaining batter.
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14
Serve.
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15
Put the chocolate in a medium heatproof bowl.
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16
Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water.
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17
Stir the chocolate occasionally until melted and smooth.
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18
(Alternatively, put the chocolate in a medium microwave-safe bowl.
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19
Melt at 50 percent power in the microwave until soft, about 1 minute.
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20
Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
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21
For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves.
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22
Return to rack and let chocolate set.
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23
For chocolate decor: Drizzle melted chocolate over Florentines as desired.
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24
Set aside at room temperature until chocolate is set.
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25
Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days.
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26
Florentines are best stored separated from moist cookies and cakes.
