Pecan Florentines

Beth Streeter

By
@bakeratheart

Light crispy wonderful!!!! Starts out like a candy on the stove and ends up a wonderful light and crispy cookie!


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Rating:

Comments:

Serves:

Approx. 30 cookies

Prep:

20 Min

Cook:

15 Min

Ingredients

3/4 c
pulverized pecans * check directions on how to do this
1/2 c
all purpose flour
1/3 c
packed brown sugar
1/4 c
light corn syrup
1/4 c
butter
1 Tbsp
milk

TOPPING

1/3 c
semi sweet chocolate chips

Directions Step-By-Step

1
Pulverized pecans. To pulverize pecans put them in a food processor or blender and process until thoroughly ground with a DRY not pasty texture. Then measure out 3/4 of a cup.
2
Preheat oven to 350 degrees.
3
Line cookie sheets with foil and light grease foil with a spray on oil.
4
Combine pecans and flour in a small bowl.
5
Combine brown sugar, corn syrup, butter and milk in a medium sauce pan.
6
Put the sauce pan over medium heat and stir until mixture comes to a light boil.
7
Remove from heat and add flour and pecan mixture.
8
Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets.
9
Bake 10 to 12 minutes until lacy and golden brown.
10
Cookies will be soft when they are hot, but become crisp as they cool.
11
I take the foil and slide it off to a flat heat proof surface to let the cookie cool completely.
12
Peel the cookies off of the foil and set on wax paper.
13
Place chocolate chips in a zip top bag and place in a hot but not boiling pot of water. For about 10 minutes. Being very careful not to let the bag get ANY water in it.
14
Knead bag lightly to check that chips are completely melted.
15
Pat the bag dry and with scissors snip off a small hole in the corner of the bag.
16
Squeeze melted chocolate over the cookies to decorate.
17
Let stand until chocolate is set.

About this Recipe

Course/Dish: Cookies, Chocolate