Milk Chocolate Florentine (Lacey's) Cookies
Crispy cookies with toffee, almond, and milk chocolate. Easy to make and incredibly delicious!
Servings 15 sandwiches
Pulse the almonds in a food processor until finely chopped.
3/4 cup sliced almonds
Combine almonds, flour, and salt in a medium bowl.
1.5 T all purpose flour, 1 pinch salt
In a saucepan over medium heat, combine the butter, sugar, and corn syrup.
6 T brown sugar, 3 T butter, 1 T light corn syrup
Bring to a boil while stirring occasionally, to completely dissolve the sugar. Let boil for about a minute, remove from heat, and stir in vanilla.
1/4 t vanilla
Pour the mixture into the almond bowl, and stir to combine.
Set aside for about a half hour, to cool.
Preheat oven to 350° F.
Line cookie trays with parchment paper.
Using a teaspoon, scoop batter one teaspoon at a time onto the parchment paper.
Roll into balls, and place with at least 2-3 inches of space between each cookie, as they will spread while baking.
Bake one pan at a time, for 8-10 minutes, or until flat and a golden brown color.
Cool on the baking pan for a few minutes, and transfer to a wire rack.
Once all cookies are baked, place 4 oz of good quality milk chocolate in a microwave safe bowl, and microwave on 50% power for one minute.
4 oz milk chocolate
Remove and stir, and heat for additional 30 second increments until melted.
Match each cookie with a similar sized pair. Flip one cookie over, spoon some melted chocolate on, spread around, and place the other cookie one top.
Set aside to cool and set.
Calories: 134kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 117mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Calcium: 41mg | Iron: 1mg