Florentine cookies with chocolate glaze

Ingredients:

• 1 cup almond flour
• 3 tbsp. premium flour
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 tbsp. heavy cream
• 2 tablespoons light corn syrup
• 4 tablespoons unsalted butter, diced
• 1 tsp vanilla extract
• 170 g semi-sweet chocolate, finely chopped
• 110 g white chocolate, finely chopped

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with a silicone mat or parchment paper.
2. In a large bowl, whisk together the almond flour, flour, and salt; set aside. Combine the sugar, heavy cream, corn syrup, and butter in a small saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar dissolves; continue cooking for 1 minute. Remove from heat and stir in the vanilla extract. Pour the sugar mixture into the flour mixture and knead into a dough. Set aside until cool enough to handle, about 30 minutes.
3. Scoop 1 tablespoon of dough into balls. Place on the prepared baking sheet, spacing them at least 7 cm (3 inches) apart. Bake, rotating the baking sheet halfway through, until the cookies are spread and golden brown, 10-11 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
4. Prepare the glazePlace the dark and white chocolate in separate microwave-safe bowls and microwave in 30-second intervals, stirring, until smooth. Transfer the white chocolate to a small zip-lock bag. Turn the cookies over so the flat side is facing up. Spread a thin layer of dark chocolate on each cookie. Snip a corner off the white chocolate bag and pipe it on top of the dark chocolate; trace the lines with a toothpick. Let set for 2 hours.