I was watching the Food Network one morning, and Michael Symon's show was on outdoor grilling. He made some fabulous looking pizzas and calzones, but he also grilled some delicious Italian Florentine cookies. They're the lacy, delicate cookies that almost fall apart, but melt in your mouth. They are so easy to make. The hardest part is getting the cooking time right. They have to be watched or they will burn.
My recipe is similar to Michael's, but I cooked them in the oven. If you don't eat them all right away, sore them in an airtight container in the freezer. They absorb moisture if not stored this way and become limp and soggy.
Italian Florentine Cookies
3/4cup granulated sugar
1/2unsalted butter
1/3cup heavy cream
2T. honey
2cups sliced almonds, crushed (I took whole almonds and crushed them in a food processor)
3T. all-purpose flour
1/4tsp kosher salt
zest of one orange
Add the first four ingredients together in a heavy-bottomed saucepan and bring to a boil. Whisk until all the sugar is dissolved.
Stir crushed almonds, flour, salt and orange zest in a large bowl, then add to the sugar mixture. Cool for an hour (or overnight).
Line a cookie sheet with parchment paper or aluminum foil and make teaspoon size rounds. Separate them on the cookie sheet as they spread like crazy! Only 6 cookies per cookie sheet. Bake at 350 degrees for about 10 minutes, until they bubble and caramelize. It took me several tries to get the cooking right. If you let them go too long, they burn. If you don't let them caramelize enough, they are underdone.
Remove from oven and let cook completely before peeling off the foil or paper. Let them cool even more before storing in an airtight container.
You will love these cookies and impress your guests.
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