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


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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


  • 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.

Printable Recipe Card

About Pecan Florentines

Course/Dish: Cookies, Chocolate

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