by Mary Bailey
The classic Florentine cookie is adaptable and versatile. Don’t like hazelnuts, dark chocolate and orange? Use almonds or pecans; dried cranberries or cherries; candied peel or candied ginger. The cardamom and orange zest combo is hard to beat though. The spread is enormous; if you find that first batch running together, don’t despair. We carefully cut them apart and rolled each like little cigarettes, while still warm, then dipped both ends in melted bittersweet chocolate. The flourless Florentine is quite fragile once cooled—store between wax paper. If they do break use as an ice cream topper. This recipe comes together quickly and a food processor makes quick work of the nuts, but if you prefer, chop finely by hand. Note: we used a large spoon to measure the batter, for the cookies pictured, but recommend a much smaller one such as teaspoon, to make a smaller, less fragile cookie.
| ¾ c | blanched hazelnuts |
| 2 T | orange zest (1 largish orange) |
| ¼ t | ground cardamom |
| ¼ t | ground cinnamon |
| ¼ t | kosher salt |
| 4 T | unsalted butter |
| ½ c | brown sugar |
| ¼ c | honey |
| 1 T | heavy cream |
| 1 t | vanilla extract |
| about ½ c | dark chocolate |
Preheat the oven to 350F.
Line four baking sheets with parchment paper.
Process the hazelnuts in the bowl of a food processor. until crumbly and fine, then add the orange zest, cardamom, cinnamon and salt. Pulse to combine. Transfer the mixture to a large bowl and reserve.
In a small saucepan over medium heat, melt the butter, brown sugar, honey and heavy cream, stirring until the butter and sugar are not visible. Remove the pan from the heat and add the vanilla. Give it a quick stir to incorporate.
Add the butter-sugar mixture to the nut mixture and mix well to combine. The dough will be fairly wet.
Use a teaspoon measure to dollop the dough onto the cookie sheets several inches apart, as they will spread. Bake the cookies until they are golden brown and crisp, rotating the pans as needed, around 10–12 minutes. Let the cookies cool slightly before transferring them to a cooling rack. Repeat with the remaining batter.
Meanwhile, in a microwave-safe bowl, melt the chocolate, stirring it occasionally. (To use the stovetop to melt the chocolate, create a double boiler by placing a heat-proof mixing bowl over a small saucepan of simmering water.).
Let the chocolate cool, slightly then drizzle chocolate with a spoon over the cookies. Allow the chocolate to set at room temperature before serving. Store between layers of parchment paper to prevent sticking
Makes about 24 large cookies.