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Pecan florentine cookies sandwiched with chocolate, arranged in rows on a plate.

Pecan Florentines

Delicate and lacy pecan florentine cookies with a rich nutty-caramel flavour sandwiched with delicious chocolate that doesn't need tempering. They look like they came from a patisserie, but are so easy to make!
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling 15 minutes
Servings: 32 Sandwiched Cookies
Course: Afternoon Tea, Dessert, Snack
Cuisine: French
Ingredients Method Video

Ingredients
  

Pecan Florentine Cookies
  • 100 g pecans whole or chopped
  • 35 g all-purpose flour
  • 70 g unsalted butter
  • 140 g light brown sugar
  • 40 g light corn syrup
  • 25 g heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
No-Temper Chocolate Filling
  • 200 g dark chocolate finely-chopped
  • 2 teaspoons neutral oil such as grapeseed or corn oil

Method
 

Pecan Florentines
  1. Preheat the oven to 350˚F (175˚C). Line two baking sheets with parchment paper (avoid silicone baking mats, which can make the cookies spread out too far).
  2. Add 100 g pecans and 35 g all-purpose flour to a food processor and blitz just until the pecans reach a fine breadcrumb-like texture. Scrape the corners and sides of the food processor bowl midway through.
  3. Add 70 g unsalted butter, 140 g light brown sugar, 40 g light corn syrup, and 25 g heavy cream to a small saucepan. Heat over medium until the butter melts and the mixture is bubbling. Let the mixture continue bubbling for another minute or two, then take off the heat. Stir in ½ teaspoon vanilla extract and ¼ teaspoon fine sea salt.
  4. Stir in the pecan mixture until completely combined. Leave to sit at room temperature for 5–10 minutes or until the mixture has somewhat solidified but is scoopable and moldable.
  5. Take very small scoops (about 1 teaspoon) of the dough and form into smooth balls in your hand. Place 4 or 5 scoops on a baking sheet with lots of room between each cookie. Leave more space between than you think you need, because these cookies spread out a lot!
  6. Bake one sheet at a time for 6–8 minutes or until spread out thin and bubbling. Leave the cookies to cool on the sheet until they can be easily lifted off. Once one sheet of cookies cools, you can remove them from the parchment and reuse it to bake another round of cookies.
No-Temper Chocolate Filling
  1. Make just before using.
    Add 200 g dark chocolate and 2 teaspoons neutral oil to a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring between each time, until completely melted and smooth.
Assemble
  1. Match the cookies in sets of tops and bottoms that match in size and shape as best as you can. Use a spoon to gently spread some chocolate filling over the bottom of a cookie (some will drip through the lacy holes) and top it off with the matching cookie. The florentines are very fragile, so enjoy any that break as a chef's snack!
  2. Arrange the filled cookies on a lined baking sheet and place in the fridge or freezer for 15–20 minutes or until the chocolate sets.
  3. These cookies keep well at room temperature for 1–2 weeks or can be frozen for up to 3 months.

Video