Peppermint Florentines

Preheat oven to 325°. Line two baking sheets with parchment.

Pulse almonds in a mini food processor until finely chopped, 30–60 seconds; transfer to a bowl and stir in flour.

Heat sugar, butter, cream, and corn syrup in a saucepan over medium until butter melts and mixture boils, whisking to combine; boil 1 minute. Stir sugar mixture into almond mixture; stir in extract. Cover dough; chill until thickened, 15 minutes.

Scoop dough using a level 1 tsp. measure; shape into balls, then transfer to prepared baking sheets spaced 6 inches apart. (Cookies will spread while baking.)

Bake cookies until light brown, 8–10 minutes; let cool on baking sheets until beginning to crisp, 2 minutes. Cut cookies with a 3-inch cutter while they’re still hot and soft (to make them uniform in size and shape), then transfer to a rack to cool completely.

Microwave chocolate in a microwave-safe bowl in 30-second intervals (no more than three times), stirring between each interval until smooth.

Spread about 1 tsp. chocolate on each cookie; carefully press two cookies together, chocolate sides up, to make a sandwich and sprinkle top with crushed candy canes before chocolate cools. Allow cookies and chocolate to set.