Latin Lace Florentines

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• 3/4 cup quick-cooking oats
• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon chili powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sliced almonds
• 10 tablespoons unsalted butter, melted (1 1/4 sticks)
• 1/4 cup half-and-half or 1/4 cup whole milk
• 1/4 cup light corn syrup
• 1 teaspoon pure vanilla extract
• 4 ounces fine-quality bittersweet chocolate, chopped

Recipe

• 1 preheat the oven to 350ºf with oven rack in the middle. line baking sheet with a silicone baking mat or heavy-duty aluminum foil buttered generously.
• 2 in a large bowl, whisk together the oats, flour, sugar, cinnamon, chili powder, baking soda and salt. stir in almonds.
• 3 add butter, half-and-half (or milk), corn syrup and vanilla. stir to combine.
• 4 scoop heaping teaspoons of batter onto the prepared sheet at least 3 inches apart, six cookies per sheet. bake one sheet at a time until the cookies are flat and browned around the edges, 7 to 9 minutes. cool cookies on the sheet several minutes, until firm enough to transfer to a cooling rack.
• 5 when all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water. using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate in a zigzag pattern over the tops of the cookies.