Pecan Florentines

Beth Streeter


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

★★★★★ 1 vote
Approx. 30 cookies
20 Min
15 Min


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


1Pulverized 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.
2Preheat oven to 350 degrees.
3Line cookie sheets with foil and light grease foil with a spray on oil.
4Combine pecans and flour in a small bowl.
5Combine brown sugar, corn syrup, butter and milk in a medium sauce pan.
6Put the sauce pan over medium heat and stir until mixture comes to a light boil.
7Remove from heat and add flour and pecan mixture.
8Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets.
9Bake 10 to 12 minutes until lacy and golden brown.
10Cookies will be soft when they are hot, but become crisp as they cool.
11I take the foil and slide it off to a flat heat proof surface to let the cookie cool completely.
12Peel the cookies off of the foil and set on wax paper.
13Place 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.
14Knead bag lightly to check that chips are completely melted.
15Pat the bag dry and with scissors snip off a small hole in the corner of the bag.
16Squeeze melted chocolate over the cookies to decorate.
17Let stand until chocolate is set.

About Pecan Florentines

Course/Dish: Cookies, Chocolate