These buttery-tasting, crispy-crunchy cookies couldn’t be easier to make. Some folks coat the florentine bottoms with dark or white chocolate, but we like these just as they are.
You will need a nonstick, 12-well muffin pan, or you can use a regular muffin pan and foil baking cup liners.
Need more inspiration? Check out our Holiday Cookie Generator, featuring more than 300 recipes to suit any taste.
Make Ahead: Store between layers of parchment or wax paper in an airtight container at room temperature. These freeze well, for up to 3 months; bring to room temperature before serving.
SERVINGS:
Tested size: 36-40 pieces
INGREDIENTS
- 8 ounces (2 sticks) unsalted butter
- 1 cup sugar
- 1/3 cup honey
- 1/3 cup heavy cream
- 4 1/2 cups skinless sliced blanched almonds
DIRECTIONS
Preheat the oven to 375 degrees.
Melt the butter in a medium saucepan over medium-low heat. Add the sugar and honey; stir until dissolved and smooth. Stir in the heavy cream for a few minutes, forming a light caramel. Turn off the heat. Stir in the almonds until they are all well coated.
Use about a third of the mixture to fill the bottoms of the muffin wells, compacting each portion into a disk. Bake (middle rack) for 8 to 9 minutes, until bubbling and just golden brown at the edges.
Let cool in the muffin pan for 7 to 10 minutes, then use a small offset spatula or table knife to release each florentine; some may still be a little flexible. Transfer to a sheet of parchment or wax paper to cool and set completely.
Repeat with the remaining almond mixture. If you are using foil liners, replace with new ones for subsequent batches.
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