Florentines

At lunch today my niece Michelle asked about "those wonderful lacy Christmas cookies" I used to bake.  I had forgotten all about Florentines!  So here’s the recipe, provided to me by Jenny Mattingsly and Debra Auden of the (now defunct) LocuStreet Bakery:

ALMOND FLORENTINES

2       cups almonds — 1 cup ground, 1 cup sliced
1 1/3 cups brown sugar
1/2    lb unsalted butter
3/4    cup corn syrup
1/4    cup honey
1/4    cup candied rind (optional)

Melt ingredients together over low heat, stirring continuously; cook for 2–3 minutes.  Bake on a (teflon-coated) sheet pan at 350 degrees for 6 1/2 minutes, and remove while still warm to cool on waxed paper or a cookie rack.  When cool, garnish with melted chocolate.

I have recently seen a "chocolate sandwich" made by garnishing the smooth bottom of one Florentine with melted chocolate, then pressing the bottom of ANOTHER Florentine onto the chocolate.  A bit too sweet for me!