Cookie Recipes - Hazelnut Florentines with White Chocolate

 

Ingredients

• 1 lb/500 g hazelnuts

• 1 cup/200 g granulated sugar

• 1 cup/250 g butter, softened

• 1/2 cup/125 g honey

• 1/2 cup/125 ml heavy/double cream

• 1/8 tsp salt

• 6 oz/180 g white chocolate, coarsely chopped

• 6 oz/180 g semisweet/dark chocolate, coarsely chopped

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Spread the hazelnuts on a large baking sheet. Toast for 7 minutes, or until lightly golden.

2. Transfer to a food processor or blender with 1/4 cup (50 g) of sugar and process until very finely chopped.

3. Increase the oven temperature to 375°F/170°C/gas 3. Set out three cookie sheets.

4. Melt the butter with the honey, cream, and the remaining sugar in a small saucepan over low heat until the sugar has dissolved completely.

5. Bring to a boil and boil for 2 minutes. Remove from the heat and stir in the nut mixture and salt.

6. Drop teaspoons of the mixture 3 inches (8 cm) apart onto the cookie sheets.

7. Bake, one sheet at a time, for 8-10 minutes, or until golden brown. Cool on the sheets until the cookies firm slightly. Transfer to racks to cool.

8. Melt the chocolate in a double boiler over barely simmering water. Dip the bottoms of the cookies into the chocolate and let stand for 30 minutes until set.