Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat.

Place the nuts in a food processor. Pulse until they are finely chopped.

In a medium bowl, add the chopped nuts, flour, and salt. Mix well.

In a small saucepan over medium heat, add the sugar, heavy cream, corn syrup, and butter. Stirring occasionally, cook the mixture until it comes to a rolling boil. Once boiling, continue to cook for 1 minute. Remove the saucepan from the heat and add the vanilla extract. Stir to combine.

Pour the hot mixture into the nut mixture and blend well. Set aside until cool, about 5 minutes.

Using your hands (dough will be warm), roll the dough into one-inch balls. Place the balls onto the prepared baking sheet, about 3 inches apart.

Bake 12 minutes or until thin and golden brown. Allow the cookies to cool directly on the baking sheet for about 5 minutes before transferring to a wire cooling rack.

Add chocolate chips and vegetable shortening to a microwave-safe bowl. Set the power on your microwave to 50 percent.

Heat the chocolate chips in 30 seconds intervals, for about 90 seconds. Stir in between each 30-second interval, until smooth. Drizzle the melted chocolate over the tops of the Florentine cookies when cool. Allow chocolate to harden. Enjoy!