Bake Club Quarantine Florentines

Updated: Jun 24, 2020

Makes 12-18 cookies

3 tablespoons butter, melted

1 teaspoon vanilla extract + 2 teaspoons milk

OR 1 tablespoon fruit juice/puree

⅓ cup light brown sugar

OR sugar

2 Tablespoons flour (aka ⅓ cup cornstarch)

Pinch salt

3 tablespoons ground almonds, if you‘ve got it

½ cup chocolate chips, melted

Heat oven to 325F.

Whisk dry ingredients into wet ingredients until smooth. Refrigerate batter 1 hour (or freeze for 10 mins if in a jiffy).

Drop 1 teaspoon rounds of batter onto a greased sheet pan 4 inches apart and flatten slightly with the palm of your hand . Bake 12 minutes until batter has dropped and spread into a lacy round and caramelized in color. Let sit for 1 minute to cool slightly. Remove from sheet pan and shape or transfer to a flat surface to cool completely. Spread bottoms with melted chocolate and let set upside down before eating or storing.

Store in an airtight container in the fridge for up to 3 days.