Name: Ginger-Almond Florentines
Yield: Makes about 16
Ingredients: 4 Tbsp. unsalted butter, room temperature; ¼ cup (packed; 50 g) light brown sugar; 2 Tbsp. light corn syrup; ½ cup (75 g) crystallized ginger slices, finely chopped; ½ cup (50 g) sliced almonds; ⅓ cup (45 g) all-purpose flour; 2 tsp. finely grated orange zest; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 6 oz. bittersweet chocolate (preferably 65%–75%), chopped; 2 oz. high-quality white chocolate, chopped

Photograph by Emma Fishman. Food styling by Pearl Jones.

The Great British Bake Off winner and Netflix star Nadiya Hussein describes these crunchy ginger-almond florentines as “brandy snap meets cookie meets toffee” in her book Nadiya Bakes, a cookbook companion to her Netflix series of the same name. Based on a simple batter full of almonds and crystallized ginger, these cookies bake into lacy rounds and are dipped in swirls of white and dark chocolate. For the most even spread, don’t forget to press down on the cookies before baking.

What you’ll need

Small #70 Cookie Scoop
$15 At Amazon
Silicone Spatula
$13 At Amazon
Wire Cooling Rack
$18 At Amazon
Small Saucepan
$155 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes