We got our first snowfall yesterday, and although where I live it all turned into
rain ice, it was nice to watch while it lasted. These past few days, including yesterday, I did a bit of baking. So, today I bring to you Eggnog Florentines.
Florentines are a pretty, wafer-thin crispy cookie. They’re often served with a drizzle of chocolate on them. But, this recipe sandwiches them with a very thin layer of eggnog icing. Santa will love them.
Freakishly, the eggnog icing actually has no eggnog in it. It has hard boiled egg yolk. That is weird. I hate HATE hard boiled eggs, but as an ingredient in the icing here you’d never know.
These cookies a crisp and delicate. Humidity is their enemy. You can store them in an airtight container in the fridge, but the sooner you enjoy them the better.
Pecan Florentine Ingredients
¼ c + 2 T (total = 6 T) all-purpose flour
½ c chopped pecans
¼ t ground cinnamon
1/8 t kosher salt
½ c unsalted butter
2/3 c granulated sugar
2 T heavy cream
1 T honey
¼ t vanilla extract
Eggnog Icing Ingredients
2 large hard boiled eggs
2 T unsalted butter, room temperature
1 ¼ c powdered sugar
2 T milk
¼ t vanilla extract
½ t grated nutmeg
1/8 t ground cloves
dash of kosher salt
- Preheat oven to 350.
- In a food processor, combine flour, pecans, cinnamon and salt until finely chopped, about 1 minute. Pour into a large bowl.
- In a saucepan over medium heat, bring butter, sugar, heavy cream, and honey to a boil. Boil for 1 minute, and then turn off the heat and add the vanilla. Pour over nut mixture and stir to combine.
- Let this mixture set for 30 minutes until it has cooled and hardened. Don’t panic that it is firm.
- Line baking sheets with parchment or silpat. Use a ½ teaspoon measuring spoon to scoop out small dollops of batter. It will be a bit crumbly so you need to use your hands. Place about 2-3″ apart on the baking sheet.
- Bake 10 minutes or until golden. Allow cookies to cool on the baking sheet for another 10 minutes before moving them. This will give them time to firm up. Then, with a metal spatula, transfer to a paper towel-lined cooling rack.
- If needed, blot butter from cookie tray before your next batch.
- Peel the hardboiled eggs, as all you’ll need are the yolks. Press them through a fine mesh sieve to create a sort of sandy texture.
- Combine egg yolks with all other icing ingredients, mixing with an electric mixer until nice and creamy. If you find the icing too stiff, add more milk; if too soft, add powdered sugar.
- Carefully flip a cookie over to ice it’s back with a very thin layer of icing, and sandwich it with a second cookie. This recipe makes about 40 cookies, so 20 sandwiches.
*NOTE: cookie dough or icing can be made ahead of time. Just make and store in fridge until you’re ready to bake.