Delicate almond florentine shells are infused with orange and sea salt, and paired with a fluffy pumpkin & spice cannoli cream. You’re going to love the way the caramel-y, rraline-like cookie compliments the creamy, sweet cheese filling in this fun fall dessert recipe.
Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the toaster oven, for about 5 minutes or until golden brown and fragrant.
Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
Preheat the oven to 350 degrees F and line (3) half-sheet pans with parchment paper.
Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine, and use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between; cookies will spread during baking.)