Bon Appetit/December 2005

Latin Lace Florentines
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 dozen


INGREDIENTS:
3/4 cup quick-cooking oats 3/4 cup all-purpose flour 3/4 cup granulated sugar
1 tsp ground cinnamon 3/4 tsp chili powder 1/2 tsp baking soda
1/2 tsp salt 1-1/2 cups sliced almonds 10 tbsp (1-1/4 sticks) unsalted butter, melted
1/4 cup half and half or whole milk 1/4 cup light corn syrup 1 tsp pure vanilla extract
4 oz fine-quality bittersweet chocolate, chopped



1 Preheat the oven to 350 F with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
2 In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.
3 Add butter, half and half (or milk), corn syrup and vanilla. Stir to combine.
4 Scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. Bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
5 When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.

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