Florentine Lace Cookies

From From an Italian Bakery

Why This Recipe Works

These wafer-thin almond cookies have a reputation for being fussy and unpredictable, but we ensure success by making just a few tweaks. Instead of temping the hot sugar mixture that forms the base of the dough, we remove it from the heat wh...

Why This Recipe Works

These wafer-thin almond cookies have a reputation for being fussy and unpredictable, but we ensure success by making just a few tweaks. Instead of temping the hot sugar mixture that forms the base of the dough, we remove it from the heat when it thickens and begins to brown. We substitute orange marmalade for the usual candied orange peel and corn syrup combo, producing a more complex citrus flavor. These cookies are baked much darker than most cookies, which enhances their delicate crispiness, and a flourish of carefully melted chocolate completes the professional pastry shop effect.

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From an Italian BakerySeason 14, Ep. 1406

The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.