Latin Lace Florentines, Cookie Recipe

Latin Lace Florentines

Recipe and photo from the Wisconsin Milk Marketing Board.

The lacy texture of this traditional Florentine results from its thin, buttery batter giving the cookie a festive holiday look and feel. A surprising hint of chili powder nicely balances the Florentine’s crisp texture and slight sweetness.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Latin Lace Florentines

3/4 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sliced almonds
10 tablespoons (1-1/4 sticks) unsalted butter, melted
1/4 cup half-and-half cream or whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet chocolate, chopped (look for bittersweet chocolate with a minimum of 60% cocoa solids)

Preheat the oven to 350ºF with oven rack in the middle. Line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.

In a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. Stir in almonds.

Add butter, half-and-half (or milk), corn syrup and vanilla extract. Stir to combine.

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 min. Cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.

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.

Makes 4 dozen cookies