- 1 3/4 cups sliced, blanched almonds (about 5 ounces)
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange (about 2 tablespoons)
- 1/4 teaspoon fine salt
- 3/4 cup sugar
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 5 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
- 2 to 4 ounces semisweet chocolate, chopped
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, 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 the vanilla, then pour mixture into almond mixture and stir just to combine. 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 sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
I melted up some chocolate chips at the end and at room-temperature drizzled over the cookies to give it an elegant finish.