High Sun Florentines

D&D 2024 recipe: High Sun Florentines. Source: Puncheons and Flagons. recipe type The Driftwood Tavern, diet Contains meat Ingredients 0.75 cup sugar 2 tablespoons heavy cream 2 tablespoons light corn syrup or agave nectar 5 tablespoons unsalted butter 0.5 teaspoon pure vanilla extract 1.75 cups blanched sliced almonds 3 tablespoons all-purpose flour 1 tablespoon cocoa powder 2 tablespoons finely grated orange zest, from 1 orange 0.25 teaspoon cayenne pepper 0.25 teaspoon fine salt 4 ounces dark chocolate, chopped 1 tablespoon flake sea salt, such as Maldon 1 tablespoon Aleppo, Urfa, or Korean chili flakes 24 edible gold leaves (optional) Instructions With a rack in the middle position, preheat the oven to 350°F. Line as many rimmed baking sheets as you need with parchment paper or a silicone baking mat. In a small saucepan, combine the sugar, cream, corn syrup, and butter. Set over medium heat and cook, stirring occasionally, until the mixture comes to a rolling boil. Continue to boil for 1 minute until the syrup is slightly thickened. Remove from the heat and stir in the vanilla. Set aside. In the bowl of a food processor, pulse the almonds until very finely chopped. Transfer the chopped almonds to a large bowl. Add the flour, cocoa powder, orange zest, cayenne pepper, and salt, and stir to combine using a rubber spatula. Pour the butter mixture into the almond mixture and stir to combine. Cool for 20 minutes, or until cool enough to handle. Use a tablespoon to create balls of dough. Distribute the dough balls evenly on the prepared baking sheets, leaving 3 to 4 inches of space between them, about 6 dough balls per sheet. Bake one pan at a time for 10 to 11 minutes, rotating halfway through baking, until the cookies have spread into a thin layer and are an even golden color. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Use a 3- to 3½-inch round cookie cutter to cut the cookies into neat circles. Transfer to a wire rack to fully cool...