Special Florentines

Florentine cookies are the fancy European cousin of the drop cookie. Ground pecans, flaked coconut, and just a whisper of flour melt into thin, lacy discs with caramelized edges and a nutty crunch. Sandwiched together with a layer of melted semi-sweet and unsweetened chocolate, they’re the kind of cookie you’d find in a Parisian patisserie.

The batter is more like a warm nut paste than a traditional cookie dough. Melted butter, sugar, milk, and vanilla bind the ground pecans and coconut together. Drop tiny spoonfuls four inches apart because these spread dramatically as they bake.

Keep the remaining batter warm over very low heat between batches. It firms up as it cools, making it harder to drop evenly.

Pro Tips

• Use rounded teaspoonfuls, not tablespoons. These cookies spread wide. Too much batter and they’ll merge into one giant sheet.
• Let them cool on the foil until firm before attempting to move them. Hot Florentines are paper-thin and tear instantly.
• Match cookies by size before sandwiching. Pairing similar-sized cookies makes for a prettier presentation and an even chocolate layer.
• Store between waxed paper layers. The chocolate sticks to everything. Waxed paper between layers prevents a fused cookie brick.

Variations

• Almond Florentines: Swap the ground pecans for ground almonds and add a drop of almond extract for a more traditional European flavor.
• White chocolate sandwich: Use melted white chocolate between the cookies for a sweeter, creamier contrast.
• Half-dipped: Instead of sandwiching, dip half of each cookie in the melted chocolate and let it set on waxed paper for an elegant single cookie.