Florentines (Kopie)

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Servings:
About 36 4-in florentines
1 cup (8 oz) unsalted butter, softened
1 1/4 cups sugar
2 tablespoons corn syrup
1 tablespoon all purpose flour
1/3 cup heavy cream
1/4 teaspoon salt
2 1/3 cups sliced almonds
4 oz bittersweet chocolate, roughly chopped

Preheat oven to 374 degrees F. Line several cookie sheets with parchment paper or silicone baking mats. Set aside a 3-in round cookie cutter.
Combine butter, sugar, and corn syrup in a medium saucepan. Melt together over medium heat on the stove, stirring occasionally.
Add flour and stir to combine.
Add cream and salt and stir to combine.
Continue cooking until mixture comes to a boil. Add the almonds and stir to combine.
Continue cooking, stirring constantly, until mixture thickens and moves around the pan as one mass. Remove from heat.
Drop tablespoons of batter onto prepared cookie sheets, 4 to a sheet (the batter will spread out quite thin so space out the batter). Flatten batter with a wet hand or back of a spoon.
Bake for 5 to 8 minutes, until edges are brown and centers are golden. Remove sheets from oven and use cookie cutter to "scoop" the batter back into a circular shape (use the edge to move the batter - do not press down like cutting out a cookie).
Cookies will begin to harden in moments. Let finish cooling and hardening on wire racks before removing from parchment.
To finish: Melt the chocolate in a metal bowl over a pot of simmering water. Drizzle melted chocolate over the cooled florentines. Let chocolate set before serving.