Latin Lace Florentines are a nice change from the traditional Florentine cookies. Latin Lace Florentines cookies are made from a thin, buttery batter that results in a crisp lacy texture with festive holiday look and feel. A surprising hint of chili powder nicely balances the crisp texture and slight sweetness. The chili powder does not make the cookie “hot”. Instead it enhances the flavor of the chocolate and adds a sturdy flavor on your palate. Try experimenting with your favorite chili powder when making these outstanding cookies.
What does “Florentine” mean? The word Florentine, or the term la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. But, despite the name, you are more likely to find these cookies in a French patisserie (a French bakery).
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 3/4 cup quick-cooking oats
- 3/4 cup flour (all-purpose)
- 3/4 cup sugar (granulated)
- 1 teaspoon cinnamon, ground
- 3/4 teaspoon chili powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups almonds, sliced
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 1/4 cup half & half 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 350 degrees F. Place oven rack in the middle of the oven. 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, approximately 7 to 9 minutes. Remove from oven and let cookies cool 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.
Source: Recipe and photo from the Wisconsin Milk Marketing Board.