Florentine
hazelnut florentine cookies
A Florentine is a confection of disputed lineage, sometimes Italian, sometimes French, always refined. Thin as parchment, golden and lacy, the Florentine is a cookie built on caramelized butter and nuts, often dipped in dark chocolate. It is both delicate and indulgent, brittle yet rich, an exercise in contradictions.
The Florentine apron, deep navy with lace, follows the same principle: intricate but not fragile, timeless but unexpected. It belongs to the baker who understands that beauty and structure are not opposites, who values precision but never at the expense of pleasure. A Florentine cookie, like an impeccably tied apron, is about knowing that the small things—lace, chocolate, caramel—are what make something unforgettable.
ingredients
1 cup raw hazelnuts
3 tablespoons cocoa powder
¾ cup granulated sugar
2 tablespoons heavy cream
2 tablespoons honey
5 tablespoons salted butter
1 teaspoon vanilla extract
3/4 cup chocolate (dark, milk, or white depending on preference)
Flaky sea salt to top
directions
Wrap yourself in your new lacy Florentine apron and preheat the oven to 325°F. Line 2-3 baking sheets with parchment paper.
Pulse the hazelnuts in a food processor or blender until finely chopped—aim for a finely chopped texture, not a powder. In a mixing bowl, stir together the hazelnuts and cocoa powder.
In a small saucepan over medium heat, combine the sugar, heavy cream, honey, and butter. Stir occasionally until the mixture reaches a rolling boil and the sugar fully dissolves. Let it simmer for one minute, then remove from heat. Pour over the hazelnut mixture, add the vanilla, and stir to combine. Let it cool for about 15 minutes, until just warm and easy to handle.
Scoop out 1 teaspoon of dough and roll it into a smooth ball—this helps ensure round, even cookies. Place them at least 6 inches (15 cm) apart on the prepared baking sheet, as they spread significantly (about 3 inches in diameter). You’ll need to bake in batches.
Bake for 10–12 minutes, until golden brown. If any cookies touch, use a sharp knife to separate them while they’re still warm and pliable. They firm up fast.
Top the cookies with flaky sea salt while still warm. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Repeat with the remaining dough.
For the filling, melt the chocolate in a microwave-safe bowl in 20-second increments, stirring between each round to prevent burning. Melt until completely smooth.
To assemble, spread melted chocolate on the flat side of one cookie, then gently press another on top to create a sandwich. These cookies are delicate, so handle them with care.
For an optional drizzle, transfer the remaining melted chocolate to a small zip-top bag, snip a tiny corner, and drizzle over the tops.
Let the cookies set before storing in an airtight container in the refrigerator for up to two weeks.
When ready to indulge, savor each delicate bite—crispy, buttery, and laced with hazelnut and chocolate. Share with friends—if you can resist keeping them all to yourself.
Florentine
a recipe as decadent as your apron