These Special Florentines are a decadent twist on the classic Italian almond brittle, swapping almonds for crunchy pecans and adding tropical flaked coconut. The cookie base is buttery, crisp, and deeply satisfying, while the layer of melted semisweet chocolate adds a smooth, indulgent finish. Perfect for holiday parties, dessert platters, or as a special treat with afternoon tea, these cookies hold their crunch for days. They are surprisingly easy to make from scratch and freeze beautifully, making them an ideal make-ahead dessert for any occasion.
Special Florentines
Description
These Special Florentines are a decadent twist on the classic Italian almond brittle, swapping almonds for crunchy pecans and adding tropical flaked coconut. The cookie base is buttery, crisp, and deeply satisfying, while the layer of melted semisweet chocolate adds a smooth, indulgent finish. Perfect for holiday parties, dessert platters, or as a special treat with afternoon tea, these cookies hold their crunch for days. They are surprisingly easy to make from scratch and freeze beautifully, making them an ideal make-ahead dessert for any occasion.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Line two baking sheets with foil or parchment paper.
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Line a work surface with waxed paper or parchment paper for cooling.
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Melt unsalted butter in a heavy medium saucepan over low heat.
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Remove saucepan from heat.
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Add ground pecans, sugar, flaked coconut, milk, flour, and vanilla to the melted butter; stir well until combined.
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Drop batter by rounded teaspoonfuls onto prepared baking sheets, spacing them 4 inches apart (about 5 cookies per sheet).
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Keep remaining batter warm over very low heat while baking the first batch.
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Bake cookies for 10 minutes, or until golden brown.
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Carefully slip the foil or parchment off the baking sheet onto a flat surface.
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Let cookies cool until firm, about 10 minutes.
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Using a thin spatula, transfer cooled cookies to the lined work surface.
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Repeat baking process with remaining batter, stirring well before dropping, until all batter is used.
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Melt semisweet chocolate in a double boiler over gently simmering water, stirring until smooth.
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Select two cookies of similar size.
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Spread the bottom of one cookie with 1 teaspoon of melted chocolate.
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Top with the second cookie, pressing gently to form a sandwich. Repeat with remaining cookies.
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Let cookies cool completely to set the chocolate.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1176.2kcal
- % Daily Value *
- Total Fat 88.2g136%
- Saturated Fat 48.7g244%
- Cholesterol 289.1mg97%
- Sodium 152.1mg7%
- Total Carbohydrate 53.8g18%
- Dietary Fiber 3.6g15%
- Sugars 43.2g
- Protein 45.2g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These cookies can be prepared up to 1 month in advance. Store them in an airtight container between layers of waxed paper or parchment paper.
Freezing: For best results, freeze the cookies in a single layer before stacking.
Serving: Bring frozen cookies to room temperature before serving to restore their optimal crunch and flavor.
Tip: Ensure the chocolate is fully melted and smooth before assembling to ensure a clean seal between cookies.
