Florentine Baskets
Serves: 8
 
Ingredients
  • ¾ cup granulated sugar
  • ⅔ cup unsalted butter, melted
  • ½ cup honey
  • 1 cup all-purpose flour
  • ½ cup sliced almonds, finely chopped
Instructions
  1. In a small bowl, combine sugar, melted butter, and honey. Stir in flour and almonds until just combined. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 350º. Line a baking sheet with a silicon baking mat. Scoop 2 portions of batter, ¼ cup each, 5 inches apart on prepared pan. Flatten slightly. Bake until cookies are bubbling and golden brown, about 18 minutes. Let cool on pan until they are still warm but pliable, about 4 minutes, then transfer to 2 upside down 3-inch bowls, gently coaxing a basket shape by draping over sides of bowl. Use light pressure, as pressing too hard will make the cookies snap. Let cool completely on bowl before gently transferring to serving dish. Repeat process for baking remaining 6 cookies and shaping into bowls.
Recipe by Victoria at https://victoriamag.com/raspberry-sorbet-with-florentine-baskets/