Chocolate Florentines

Ingredients

For the cookies:

• 2 1/2 cups (290g) slivered almonds

• 1/4 cup (35g) all-purpose flour

• 2 tablespoons natural cocoa powder (not Dutch-processed)

• 1/4 teaspoon ground nutmeg (optional but recommended)

• 3/4 cup (150g) sugar

• 1/2 cup (1 stick or 115g) unsalted butter

• 1/4 cup heavy cream

• 2 tablespoons honey

• 1 teaspoon vanilla extract

To finish:

• 8 to 10 ounces dark chocolate, finely chopped

From Simply Recipes 

Notes: 

1. Made this with slivered almonds, and I tasted the batter, and added a little bit of salt too. Baked on parchment paper because my silpats don’t fit on my cookie sheets. Used semisweet chocolate for the middle, and I double boiled, and would do again. 

2. I baked for 6 minutes, too soft, and I also tried 8 minutes, but wasn’t able to get the crunch. Will try a different recipe for next time, though I liked the chocolate balance on these