Thursday, April 7, 2011
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 FlorentinesMakes 24 | Martha Stewart2 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.