cookie - Gluten Free Florentine Cookies

By tinathorn

Ingredients

• 1 3/4 cups sliced , blanched almonds or hazelnuts (about 7 ounces)
• 3 tbsp Gluten Free flour blend or 2 tbsp tapioca starch + 1 tbsp rice flour
• zest of 1 orange (about 2 tbsp)
• 1/4 tsp fine salt
• 3/4 cup sugar
• 2 tbsp heavy cream
• 2 tbsp light corn syrup
• 5 tbsp unsalted butter
• 1/2 tsp Gluten Free vanilla extract

Details

Servings 1
Adapted from gfreefoodie.com

Preparation

Step 1

Position a rack in the center of oven and preheat to 350 degrees F. Line baking sheets with parchment paper.

Pulse the almonds or hazelnuts in a food processor until finely chopped, but not pasty. Stir together the nuts, gluten free flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in vanilla, then pour mixture into almond mixture and stir just until combined. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons  (for 3 inch cookies) or rounded tablespoons (for 6 inch cookies) of batter and roll into balls. Place on prepared baking sheets or silpat on top of a baking sheet, leaving 3 to 4 inches between for spreading.

Bake 1 pan at a time, until the cookies are thin and even golden brown color, rotating pan halfway through baking time, about 9 to 12 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Drizzle with melted chocolate or fill two cookies with chocolate hazelnut spread (like Nutella) if desired.