These are one of those cookies that test your patience. They’re not your usual “pretty and festive” cookies. You might even skip over them when reaching out to that cookie tray, and reaching for those cute cookies with all the frosting and sprinkles. However, what these cookies lack in “cute factor”, they make up for it in flavor.
These cookies are crisp, caramel cookies, packed with nuts, dried fruits, bursts of orange, hints of honey, and a dusting of flaky sea salt. They are sweet, salty, crispy, and perfectly addictive. They will confuse your palate, and make you reach for more, just so you can get a grip on what those flavors are.
I had a bad start with the first batch. I underestimated how much they would spread, and ended up with a giant cookie with a bit of burnt edges. But that didn’t go to waste. I scraped them right off, put them on a plate, and snacked on them the rest of the evening. Lesson learned: drop only ONE TEASPOON of the mixture, and don’t put more than 6-7 cookies per pan. Also, make sure you place them VERY far apart. The layer of tempered chocolate ganache adds the perfect contrast to the sweetness of the cookies.
Makes around 20 cookies
- 170 grams granulated sugar
- 50 grams honey
- 120 grams butter
- 140 ml heavy cream
- 100 grams dried cranberries
- 50 grams hazelnuts, ground
- 50 grams peanuts
- 50 grams pistachios
- 200 grams almond slivers
- 40 grams flour
- zest of one orange
- 300 grams bittersweet chocolate
- Pre-heat oven to 190 degrees C. Line a baking tray with non-stick baking paper.
- In a saucepan melt sugar, honey, butter and cream, and let gently simmer over a medium heat for 6-8 minutes.
- Mix together the cranberries, peanuts, pistachios, almonds, ground hazelnut, orange zest with the flour in a bowl. Fold into the caramel and simmer for a further 5-6 minutes. Allow to cool for 5 minutes.
- Using a spatula spread the caramel-nut mixture evenly in about 5 cm diameter rounds, leaving about 5 cm space between each cookie. You should get about 20 cookies.
- Bake in the oven for 8 to 10 minutes, until cookies are golden in color. Remove from oven and allow to cool for 5 minutes. Loosen the cookies with a spatulas.
- In the meantime melt the chocolate over a water bath. Once melted dip the bottom of the cookies in the chocolate. Allow to drip on a cookie rack, then place in the fridge for 10 minutes to set
- Store the florentine cookies in a cookie box between layers of baking paper. Will keep for about a week.
Bon Appetit 🙂