Preheat the oven to 350°F and line two baking sheets with silicone baking mats or parchment paper.  

Add the almonds to the food processor and pulse until finely chopped.

In a medium saucepan, add the butter, sugar and corn syrup and heat over medium heat just until the butter is melted, stirring occasionally to blend.  Do not boil the mixture.

Remove from the heat and add the chopped almonds, flour, cream, almond extract, vanilla and salt.  Stir to combine.  Set the mixture aside to cool at room temperature for 20 minutes.

With a small cookie scoop or 2 tablespoons, spoon 6 mounds of dough on each prepared baking sheet.  Space them about 4-inches apart to allow for spreading.  Bake until golden amber, 10 to 11 minutes. 

Allow the Florentines to cool on the cookie sheets for 3 minutes, then transfer them to a wire cooling rack.

When the cookies are completely cool, drizzle chocolate over the tops.

Cookies can be stored in an airtight container for 2 weeks, or stored in the freezer for 3 months.