Florentini Espresso Cookies

Ingredients:

• 165 g butter
• 1 and 3/4 cups sugar
• 0.5 cup corn syrup
• 4 cups almond needles
• 1 cup flour
• 0.5 cups heavy cream
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• 0.5 tsp coarse salt

Preparation:

1. In a medium saucepan, heat the butter, sugar, and corn syrup over medium heat, stirring occasionally with a large wooden spoon. Once the butter has melted, remove the pan from the heat and add the almonds, flour, cream, coffee, vanilla, and salt. Mix well and let cool at room temperature for 20 minutes.
2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. (Because Florentine cookies spread a lot, you can only bake a few at a time, so you'll need to reuse the baking sheets.)
3. Using a small cookie scoop or 2 tablespoons, drop 6 mounds of dough evenly spaced onto each baking sheet. Bake until golden brown, 10-12 minutes.
4. Cool the cookies on the baking sheets for 3 minutes, then transfer them with a thin spatula. To shape them into bowls, place the cookies on inverted glasses and press them down gently. To shape them into tacos, roll the cookies around a rolling pin. To shape them into cigars, gently roll the cookies around the handle of a wooden spoon. To make sandwich cookies, simply place the cookies on a board or counter. Once cooled, the cookies will hold their shape. Continue baking the cookies in batches. (There is no need to let the baking sheets cool completely between batches.)
   
   
   Cookies can be stored in an airtight container for 2 weeks or in the freezer for 3 months.