Florentines
- 20m Prep Time
- 20m Cook Time
- 1h Ready In
Lacy, crisp cookies packed with pecans, dried cranberries, candied ginger, and orange zest, drizzled with bittersweet chocolate.
Ingredients
- 237 ml raw pecans
- 73.9 ml unsalted butter
- 59.1 ml packed dark brown sugar
- 59.1 ml honey
- 78.9 ml all-purpose flour
- 1.23 ml kosher salt
- 59.1 ml dried cranberries finely chopped
- 59.1 ml candied ginger finely chopped
- 4.93 ml finely grated orange zest
- 237 ml bittersweet chocolate chips
Nutrition (per serving, estimated)
Estimated based off 4 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.3 mg
- Iron: 2.34 mg
- Magnesium: 12.7 mg
- Phosphorus: 66.2 mg
- Potassium: 111 mg
- Zinc: 0.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml raw pecans
- 73.9 ml unsalted butter
- 59.1 ml packed dark brown sugar
- 59.1 ml honey
- 78.9 ml all-purpose flour
- 1.23 ml kosher salt
- 4.93 ml finely grated orange zest
- 237 ml bittersweet chocolate chips
Prepare
- 59.1 ml dried cranberries, finely chopped
- 59.1 ml candied ginger, finely chopped
Let's Cook
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Step 1.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a food processor, pulse the pecans until finely chopped but not powdery, with some small chunks remaining.
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Step 2.
In a medium saucepan, combine the butter, brown sugar, and honey. Cook over medium heat, stirring occasionally, until the butter is melted, the sugar is dissolved, and the mixture is smooth, about 8 minutes. Remove from heat and stir in the flour and salt, then the chopped pecans. Fold in the dried cranberries, candied ginger, and orange zest.
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Step 3.
Drop leveled teaspoonfuls of the batter onto the prepared baking sheets, spacing them 3 inches apart. Bake until golden brown, 5 to 7 minutes. Let the cookies cool on the baking sheets until set, about 8 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
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Step 4.
While the cookies are cooling, in a small microwave-safe bowl, microwave the chocolate chips at 50% power in 30-second intervals, stirring between each, until melted and smooth.
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Step 5.
Place the cooled cookies on a piece of parchment paper and drizzle with the melted chocolate. Let sit until the chocolate is set, about 30 minutes.