COOKIE: FLORENTINE SQUARES
Steps:
- 1. Adjust rack to lower third of oven and preheat oven to 400 degrees. Lined a 12 x 15-1/2 x ½ baking sheet with foil, leaving a 2 inch over hang @ each end. 2. Pour cream, corn syrup, and sugar into heavy saucepan. Stir to combine, then add butter. Stir over med-low heat until butter melts. Then raise heat to medium, and stire constantly with wooden spoon-especially toward the end of cooking to prevent scorching. Cook mixture until register 238 degrees on candy thermometer, about 10 minutes. Off heat, stir almonds. 3. Pour mixture onto center of baking sheet and spread it in as thin a layer as possible. A pool about 8 inches in diameter is fine. Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet. If the mixture still does not completely cover the sheet, bake another minute then tilt the sheet to allow the mixture to spread evenly. Bake for about 5-6 minutes total or until golden but not dark brown. 4. Place baking sheet on wire rack and cool for 2-3 minutes. While mixture is still warm, but no longer liquid, cut 1-1/2 squares using a ruler and pastry wheel. If mixture is too warm, it will not cut cleanly. If mixture too cool, it will splinter or not cut; in that case return to oven for few seconds to soften it a bit. 5. After cutting, drizzle with chocolate. Remove squares from foil and store them in air tight metal container @ room temperature up to 1 week.
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