High Sun Florentines

Ingredients

• ¾ cup sugar
• 2 tablespoons heavy cream
• 2 tablespoons light corn syrup or agave nectar
• 5 tablespoons unsalted butter
• ½ 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
• ¼ teaspoon cayenne pepper
• ¼ 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

1. 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.
2. 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.
3. 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.
4. 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. Repeat with the remaining dough.
5. While the cookies are cooling, place the dark chocolate in a heatproof bowl. Microwave for 30 seconds at 50% power, stir, and continue to microwave for 30-second intervals and stir until fully melted and smooth. Using a spoon, drizzle the cookies with the chocolate. You can also dip them in the chocolate and set them back on the baking sheet. Sprinkle with sea salt and chili flakes. Place the cookies in the refrigerator until the chocolate is set, about 10 minutes. Garnish with an edible gold leaf and serve at once.