Commercial RecipeChocolate Florentines

Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.

Prepare FLORENTINES: Place almonds in food processor, pulsing almonds until coarsely chopped. Blend together almonds, flour and orange zest in large bowl. Set aside.

Using wire whisk, stir together sugar, heavy cream, corn syrup and butter in medium heavy-bottomed saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil 1 minute. Remove from heat; stir in vanilla. Pour mixture into almond mixture, stirring until just combined. Set aside until cool enough to handle, approximately 15 minutes. Working quickly, scoop rounded teaspoon (1/4 oz.) of batter and roll into balls. Place on prepared sheet pans, placing at least 3 to 4 inches apart. (Mixture will spread during baking, making 2-1/2 to 3-inch cookies.)

Bake 8 to 10 minutes, rotating sheet pans halfway through baking time until light brown caramel color. Remove from oven; cool 5 minutes on sheet pans. Remove to wire racks; cool completely. Once cooled, if desired, using a round cookie cutter, cut the jagged ends of cookie for a cleaner look.

Prepare CHOCOLATE FILLING: Place HERSHEY'S SPECIAL DARK Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread 1/2 teaspoon on flat side of one cookie; gently press on another cookie, flat sides together. Repeat with remaining cookies and filling. Wrap individually in plastic wrap. Store in air-tight container for up to 3 days.