The first time I made these, I was working at The Bazaar by Jose Andres. They were one of my favorites to eat and have done a bunch of variations on the recipe since. This recipe is for almond florentines, and they have a little fresh orange zest and chocolate sandwiched between them. I have done this recipe using hazelnuts meal, walnut meal, and even dried coconut (that I powdered in the blender). To keep the sizing on these cookies perfect, I bake them in silicone molds. Just remember, it takes a lot less batter than you think! These cookies spread out a lot as they cook, and that's how you get a perfectly thin and crisp cookie.

Florentine Cookies
 
Ingredients:
210 g blanched almond meal
227 g unsalted butter
250 g granulated sugar
60 g honey    
8 g all-purpose flour 
80 g heavy cream  
2 g salt 
 
Method:
Melt the butter, sugar, and glucose in a pot over medium heat. Add the all-purpose flour and bring to a full boil. Carefully add the cream, salt, and blanched almond meal, and bring back up to a full boil. Let cool at room temp. Portion the batter in the desired size on a silpat, silicone mold or parchment paper. I used a flexible 1” X 3” silicone rectangle mold to bake these in. Bake at 350F until the entire cookie is fully browned. Around 10 minutes. Let cool at room temp.
 
To Assemble:
Place a small amount of melted chocolate onto the back of one cookie and press the back of another onto it to sandwich the two together. Drizzle the tops with more melted chocolate and finish with orange zest over the top. Let cool until the chocolate has set up.