Pistachio Florentines
These cookies rely on texture, balancing the snap of toasted pistachios with the chew of candied orange peel. They spread significantly in the oven, so leave ample space between scoops to allow the lace to form properly.
Space is your primary constraint
These will double in diameter as they bake. Use a heavy-gauge baking sheet lined with high-quality parchment paper, as they will stick to anything else.
- Heavy-bottomed saucepan
- Silicone spatula
- Baking sheet
- Parchment paper
- Offset spatula
What goes in.
- 1/2 cupunsalted butter
- 1/2 cupgranulated sugar
- 2 tbspheavy cream
- 2 tbsphoney
- 1 cupshelled pistachios, roughly chopped
- 1/4 cupcandied orange peel, finely minced
- 2 tbspall-purpose flour
- 4 ozdark chocolate, tempered
Achieving the right thickness
Bring the butter, sugar, honey, and cream to a boil for exactly one minute. It must reach a stage where the mixture thickens slightly and the butter is fully incorporated; if it stays too thin, the cookies will spread into an oily puddle.
The method.
Prepare the base
Combine butter, sugar, honey, and cream in a saucepan over medium heat. Bring to a simmer, whisking constantly until the sugar dissolves and the mixture thickens.
Fold in solids
Remove from heat. Stir in the chopped pistachios, orange peel, and flour. Let the mixture cool for 10 minutes until it feels tacky to the touch.
Scoop
Drop rounded teaspoons of the mixture onto the parchment-lined baking sheet, spaced 3 inches apart. You should only fit 6 per sheet.
Bake
Bake at 350°F (175°C) for 8 to 10 minutes. Look for the edges to turn a deep, burnished copper color while the center remains bubbled.
Cool and finish
Let them rest on the sheet for 5 minutes until they firm up. Transfer to a rack. Once completely cold, spread a thin layer of tempered dark chocolate on the flat underside.
Other turns to take.
Almond and Cherry
Replace pistachios with slivered almonds and orange peel with finely chopped dried tart cherries.
When it doesn't go to plan.
If the cookies are still too soft after cooling, return them to the oven for 2 minutes, but watch them closely to ensure the edges do not char.
Use a small ice cream scoop or a measured teaspoon to ensure uniform size, which ensures even baking.
If the parchment paper curls, use a dab of the cookie batter under the corners to anchor it to the pan.
The ones that keep coming up.
Why did my cookies melt into one giant sheet?
The oven was likely too cool, or you crowded the pan. The sugar needs immediate, high heat to set the structure before the butter separates.
Can I use parchment paper over and over?
For these, use a fresh sheet for every batch. The residual grease from the first bake often makes the second batch spread excessively.
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