Ending this honey-themed week on a sweet note with these impossibly thin and shatteringly crisp Florentines.
Despite what the name implies, this ambrosial mix of honey, orange zest and pistachios is French rather than Italian in origin. They were made to honor Catherine de Medici – the Florentine noblewoman who would become the Queen of France during the mid-16th century – and became staples of any patisserie worth its sugar ever since.
These lacey, delicate cookies can be fussbudgets if you’re not careful, but even the whoopsies – those that spread just a little too far and wide or get just a skootch too dark – are so so good crumbled atop ice cream.
Speaking of ice cream – you see it there? It’s gonna get its own post. Or three. It’s the good.
Pistachio, Orange & Honey Florentines
- 150 g finely chopped roasted and salted pistachios 1 ¼ cup
- 30 g All-Purpose Flour ¼ cup
- 1 tbsp orange zest
- 85 g Honey ¼ cup
- 65 g granulated sugar 1/3 cup
- 56 g unsalted butter 4 tbsp; ½ stick, 2 oz
- 1 Tbsp. Heavy Cream
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Combine chopped pistachios, flour, and orange zest in a medium bowl. Combine sugar, butter, honey, and cream in a small saucepan. Place over medium heat, stirring to dissolve the sugar, and bring to a boil. Pour the hot butter mixture into the pistachio mixture and stir to combine.
Drop rounded teaspoon m onto the prepared baking sheets leaving plenty of space for the cookies to spread. Resist the urge to make them bigger or crowding too many on the sheet. I put no more than six on a sheet at a time. Bake the cookies for 6-7 minutes, rotating the sheets halfway through to ensure even baking.
Keep a close eye on the Florentines as they bake—they burn easily. Allow the cookies to cool for a minute or 2 on the baking sheet, and then carefully transfer to a wire rack to cool completely. Or when they are still a bit warm and pliable, place them over a rolling pin to make a shell or an upside-down glass to make a bowl.
These are not cookies that can be made well in advance. A day or two at the most as they start to lose their crispness. They can’t be frozen for the same reason. Store cookies in an airtight container in a cool, dry place.