Thursday, April 7, 2011

Honey Florentines

This recipe from Martha Stewart's Cookies was so easy to make. Unlike a lot of other florentine recipes, this one doesn't have any nuts or candied fruit in it. It is lacy, simple and delicate. I like the use of honey that gives these a gentler sweetness than pure sugar would. I liked them slightly underbaked so they are a little on the chewy side rather than being crisp through and through.

Honey Florentines
Makes 24 | Martha Stewart

2 tbsp butter
2 tbsp brown sugar
1 1/2 tbsp honey
2 tbsp flour
1/2 tsp salt

Preheat oven to 375 degrees F. Line a pan with parchment or a silicone liner. Combine first 3 ingredients in a small saucepan and melt over low heat. Stir in flour and salt. Drop by teaspoonful onto prepared pan, leaving lots of room for spreading. Bake for 6-8 minutes or until golden brown. Cool fully then gently peel off the parchment/silicone. Store airtight.


The Cooking Photographer said...

Tia your florentines are perfect. I've never heard of honey ones. This is a nice idea that's dirt cheap to make.


Cakebrain said...

I remember burning my fingers shaping these once! Looks like they taste great!

Carolyn Jung said...

I bet the honey gives them such a lovely, nuanced flavor, too. Yum!

Adriana said...

What a beautiful cookie!