Florentines

Initial recipe from Chocolate Epiphany.  Use a 13x17 rimmed sheet with silicone mat or parchment. Liquids to be measured by weight.

• Preheat 350F;
• Combine butter, sugar, milk, syrup and head moderately until 230F with candy thermometer;
• Remove from heat and stir in almonds;
• Spread mixture and cook 8 mins;
• Leave to cool a little, but move to cutting board while flexible;
• Cut with round or other cutters;
• Leave to cool before brushing on tempered chocolate.

• Batter can be refrigerated for 2 or 3 days.
• Store for less than a week in airtight container.  Probably longer lasting in freezer.
• These are often cut in 2-3in disks and wavy lines made with a fork in the chocolate.
• Do not use wax paper.
• Wide or standard muffin pans can be used, lined with parchment.
• Try other peel, dried fruit, and nuts.