Pecan Florentines

13
Beth Streeter

By
@bakeratheart

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


Rating:

★★★★★ 2 votes

Comments:
Serves:
Approximately 30 cookies
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • FOR COOKIE

  • 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

How to Make Pecan Florentines

Step-by-Step

  1. 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. Line cookie sheets with foil and lightly grease foil with a spray on oil.
  3. Combine pecans and flour in a small bowl.
  4. 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.
  5. Remove from heat. Add flour and pecan mixture.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Let stand until chocolate is set.

Printable Recipe Card

About Pecan Florentines

Course/Dish: Cookies, Chocolate
Main Ingredient: Nuts
Regional Style: American




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