Almond Florentines

MAKES: 6 dozen

COOK TIME: 50 Min

Cookie connoisseurs will light up when you put out a plate of these Almond Florentines. These Italian cookies are named after the city they came from (Florence!) and feature your favorite fruity flavors!

What You'll Need

1 cup (2 sticks) unsalted butter, melted
1 1/2 cup sugar
3 cups all-purpose flour
3/4 cup cornstarch
1/4 teaspoon salt
1 (12-ounce) jar apricot or seedless raspberry preserves or jam (about 1 cup), melted
1/2 cup sliced almonds

What to Do

Preheat the oven to 325 degrees F. Line a 10" x 15" cookie sheet with heavy-duty aluminum foil and allow it to overhang the edges; coat the foil with nonstick vegetable cooking spray.
In a large bowl, mix the melted butter, sugar, flour, cornstarch, and salt until well blended.
Press the dough evenly into the prepared pan. Bake for 25 minutes.
Remove from the oven and spread with the melted preserves. Sprinkle the almonds evenly over the top.
Bake for 25 to 30 minutes more or until the edges are golden but not brown. Cool on a wire rack for 15 minutes, then gently slide the foil from the cookie sheet onto a flat surface. When the jam is firm enough to allow easy cutting, cut lengthwise into 1/2-inch wide strips, then cut into 2-inch long cookies.

Notes

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vltpg

Dec 18, 2017

I am so glad that others questioned the amount of cornstarch. These are very good and easy to make and we enjoyed them when they came right out of the oven. However, later, they were jawbreakers! Especially the outer end pieces. The middle were crunchy but still required a strong bite. So I am going to try again with maybe 3-4 T. of cornstarch. I am anxious to see if they will turn out with this change. My experience with 3/4 of cornstarch-well, I told everyone I gave them to, to put in the microwave to hopefully soften them up a bit. But they do have a great taste. Test Kitchen Team-can you try it again with 3/4 cup vs. 3-4 T.? Thanks.