Florentine Lace Cookies

Instructions

1. Toast the Nuts: Place the almonds and hazelnuts in a dry skillet over medium-low heat. Stir frequently until the nuts smell fragrant and nutty. This will take 2-3 minutes.
2. Prep: Preheat the oven to 350 F (170 C). Line two sheet pans with parchment paper and set aside.
3. Add the toasted nuts, oats, flour, and salt to a food processor or blender. Pulse to a coarse meal. About 15-20 pulses.
4. In a saucepan over medium-low heat, melt the butter. Once the butter is melted add the sugar, corn syrup, and cream to the pan. Stir together and allow the mixture to come to a boil.
5. Once the mixture is boiling add all of the dry ingredients into the saucepan. Stir together and cook over medium-low heat for 1 minute while stirring. Remove from the heat.
6. Drop half tablespoons of batter onto the parchment lined baking sheet. I have this tiny cookie scoop, or you can use a half tablespoon measuring spoon. The cookies will spread out quite a lot so leave plenty of room. I find about 8 cookies per sheet works best.
7. Bake one sheet pan at a time for 6-8 minutes, until dark golden brown. As one sheet pan is baking you can scoop the batter for the next one to go in. The process moves quickly. Watch the cookies closely because they can go from underdone to burnt very quickly.
8. If you want to wrap the cookies into cigar shapes, let them cool for about 30-45 seconds, then carefully use an offset spatula to release from the baking sheet and fold the edges towards the center to create a cylinder. If you do not want to make a shape, you can let them cool for about 2 minutes them move to a cooling rack to cool completely.
9. If desired, drizzle melted chocolate over the cookies or dip in melted chocolate.
10. Store cooled cookies in an airtight container for up to 1 week.