Real Recipes From Real Home Cooks ®

pecan florentines

★★★★★ 2
a recipe by
Beth Streeter
Easton, PA

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

Blue Ribbon Recipe

These pecan florentines are part cookie, part candy. They melt into the shape of a cookie as they bake but taste more like a toffee. Buttery, nutty and caramel-like, these will quickly become a holiday favorite. They're light and crisp in texture and just melt in your mouth. The chocolate drizzle on top is a delicious final touch.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves Approximately 30 cookies
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For pecan florentines

  • 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
  • 1 Tbsp
  • 1/3 c
    semi-sweet chocolate chips

How To Make pecan florentines

  • Pulverized pecans in a bowl.
    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.
  • Preheating oven and lining cookie sheet with aluminum foil.
    Preheat oven to 350 degrees. Line cookie sheets with foil and lightly grease foil with a spray on oil.
  • Pecans and flour mixed in a bowl.
    Combine pecans and flour in a small bowl.
  • Brown sugar, corn syrup, butter, and milk added to a saucepan.
    Combine brown sugar, corn syrup, butter, and milk in a medium saucepan. Put the saucepan over medium heat and stir until mixture comes to a light boil.
  • Adding flour/pecan mixture to saucepan.
    Remove from heat. Add flour and pecan mixture.
  • Placing cookie batter on a baking sheet.
    Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes until lacy and golden brown. Cookies will be soft when they are hot but become crisp as they cool.
  • Cookies cooling on aluminum foil.
    I take the foil and slide it off to a flat heatproof surface to let the cookie cool completely. When cooled, peel the cookies off of the foil and set on wax paper.
  • Melting chocolate in a resealable bag.
    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. Knead bag lightly to check that chips are completely melted.
  • Squeezing chocolate onto the cookie.
    Pat the bag dry and with scissors snip off a small hole in the corner of the bag. Squeeze melted chocolate over the cookies to decorate.
  • Letting chocolate on top of the cookie cool.
    Let stand until chocolate is set.

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