FlorentinesCourtesy of Lory Utz

• Preheat the oven to 350 degrees
•2 Silicone Florentine molds from The Bakers’ Catalogue – each mold makes 8 cookies
• Recipe yields about 48 cookies

• 1 cup all purpose flour
• 2/3 cup finely chopped dried apricots
• ¼ pound (1 stick) unsalted butter
• 2/3 cup packed dark brown sugar
• ½ cup light corn syrup
• 1 ½ cups sliced almonds, medium-coarse chopped
• 4 oz. semisweet chocolate, melted and applied from small zip-loc bag

• Combine flour and apricots in small bowl. Set aside.
• Combine butter, sugar and corn syrup in a medium saucepan over medium-high heat. Bring to a boil and remove from heat.
• Stir in reserved flour and apricot mixture and the almonds until well mixed.
• Drop about 1 level tsp. of dough into the silicone molds. Put molds on cookie sheet.
• Bake about 10 – 15 minutes (depending on your oven) until golden brown.
• Remove from oven, let cool slightly and then turn pan over on cooling rack and pop out cookies. When cool, turn right side up.

• Melt chocolate in a double boiler or heat proof bowl over simmering water, until smooth.

• When cool to the touch, put chocolate into small Ziploc bag, cut very small corner of bag and drizzle chocolate over cool cookies. Place in refrigerator for a few minutes to let the chocolate “set”.
• May be stored in airtight container between layers of parchment.

Baking note: Batter will become thick and sticky as it stands in bowl waiting to be baked. When baking the second and third “shift” of cookies, put the tsp. of batter in each mold, place cookie sheet with molds in oven for 3 minutes. Remove from oven and poke batter with the tip of a spoon to spread the warmed dough to the edges of the mold. Return to the oven for the remaining baking time.