Florentine Cookies

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I love these cookies! Use a silpat for easiest removal. The first time I made them with pecans and then used dark chocolate for some. I like them better without the chocolate. I made them again, this time with almonds and a tsp of almond extract. They were fab! Some I baked longer making them very crisp, then broke them into large, irregular pieces to use as a cheesecake garnish. They are beautiful! The time factor is deceiving because you can only bake about 6 at a time if you are using your standard home baking sheet with a silpat because they spread so much, but I think they are totally worth the time!

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These tasted very good, that being said, the directions are sparse, the result is a pecan caramel, not a cookie at all.

Once they cooled completely, a missing step, They made soft chewy caramel rings.

I may try this again, but probably not.