FLORENTINE COOKIES

Steps:

• Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees.
• Melt the butter in a medium-size heavy saucepan over medium-low heat. Add the corn syrup and sugar to the pan, increase the heat to medium, and cook until the syrup is simmering.
• Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup. Stir with a wooden spoon until well blended, and then remove from heat.
• Pour mixture into bowl, using a rubber spatula to scrape, and then let cool.
• Line a cookie sheet with parchment paper. Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically. Bake until just starting to turn golden brown, about 5 to 8 minutes. The baking time will vary depending on what size the cookies are.
• As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass. They must still be warm to hold this shape.