Wednesday, December 15, 2010


One of my all time favorite indulgences are florentines!  I used to buy them from Trader Joes, but stopped because I would eat the entire container by myself!  So I decided to try my hand at them.  I was going to make rolled almond wafers, which is basically like this, but they are too finicky and thought this sounded like more fun and easier.  I decided to change it up and use cashews instead of traditional almonds and it did not disappoint!  May sound funny, but I could not find unsalted cashews, so I rinsed mine and dried them well on a paper towel and them used my chopper to chop them finely.  I also omitted the salt figuring there would be some salt left on them.  I made sandwiches with them and they are light, butter, crunchy and sooo good!



adapted from Food Network Kitchens



  • 1 3/4 cups unsalted cashews
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 1 orange (about a tablespoon)
  • 1/4 teaspoon fine salt
  • 3/4 cup sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla ext.

Chocolate Topping, optional:

  • 2 to 4 ounces semisweet chocolate, chopped or choc. chips


Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the cashew (or almonds) in a food processor until finely chopped, but not pasty, or chop with hand chopper. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. 
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. (For small about 8 per cookie sheet)   Roll the rest while first batch is cooking as the batter will make it hard to roll as it sits.  (learned the hard way)
Bake until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt in 30 second increments stirring each time.  Mix in tbsp crisco on second 30 second run.  Takes 2 min. or less total)
For sandwiches: Spread a teaspoon melted choc. onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
For chocolate decor: Drizzle melted chocolate over florentines as desired. Set aside at room temperature until chocolate is set.

Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

1 comment:

  1. Saw Kris's comment on FB and wandered over. Yay for your blog--welcome to the bloggy world. It will irritate you at times and consume you at others. :)

    Looks great and these look phenomenal! And the kids--so big!