Chocolate Florentines

For the Candied Orange Peel

• Outer peel of 2 small navel oranges, white pith removed
• 1/4 cup (50 g) granulated sugar, for the orange peel
• 1/2 cup (120 ml) water

For the Florentines

• 1/2 cup (1 stick; 113 g) unsalted butter
• 2/3 cup (133 g) granulated sugar
• 2 tablespoons (30 ml) milk
• 2 tablespoons (40 g) light corn syrup
• 3/8 cup (47 g) all-purpose flour
• 1 cup (92 g) sliced almonds
• 1 teaspoon vanilla extract

For the Chocolate Filling

• 1 cup (170 g) semisweet chocolate chips

Instructions

1. Make the candied orange peel: cut the orange peel into 1/2-inch-wide strips, then cut the strips crosswise into 1/2 × 1/8-inch pieces. Combine the peel with 1/4 cup sugar and the water in a small saucepan. Cover and cook over very low heat until the pan is coated with glazed peel and almost no liquid remains; do not let it caramelize. Spoon onto wax paper and cool.
2. Heat the oven to 350°F (175°C). Line large cookie sheets with heavy-duty foil and smooth out any wrinkles.
3. Combine the butter, 2/3 cup sugar, milk, and corn syrup in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking without stirring until it reaches 230°F (110°C) on a candy thermometer, or forms a 2-inch thread when dropped from a spoon.
4. Remove from the heat and immediately stir in the flour, 3/4 cup of the cooled candied orange peel, sliced almonds, and vanilla. Set the saucepan over hot water as needed to keep the mixture fluid while portioning.
5. Drop level teaspoonfuls onto the prepared sheets at least 4 inches apart; the cookies will spread considerably. Bake for 8 to 11 minutes, until bubbly all over and light caramel brown.
6. Slide the foil off the cookie sheet and allow the cookies to cool completely on the foil. Gently peel away the foil. Re-line the sheet before baking the next batch.
7. For the filling, place the semisweet chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute and stir. Continue in 15-second intervals, stirring after each, just until smooth.
8. Spread a thin layer of melted chocolate on the flat side of one cookie. Top with a second cookie, flat sides together, and press very gently. Repeat with the remaining cookies. Let the chocolate set, then wrap individually or store tightly covered in the refrigerator.