bengingi
Florentine Cookies with Nutella
cook:
1 h
Have you ever had one of those moments where a craving hits you out of nowhere? Well, a couple of days ago, I found myself daydreaming about Florentine cookies – you know, those crispy, thin, almondy delights? I just had to make them! And let me tell you, they're not only easy to make, but they're also absolutely stunning to look at. This cookie technique is so versatile! You can customize them with different nuts or chocolate. For me, I decided to go all out and fill them with Nutella, sandwiched between two layers of Florentine cookie goodness.
Ingredients
• 150 gr brown sugar
• 145 gr raw almonds
• 113 gr butter
• 85 gr honey
• 22 gr all purpose flour
• 3 gr salt
• 3 gr vanilla
• Nutella
Directions
1.
Preheat your oven to 350F or 175C.
2.
In a food processor, add the almonds and pulse until it reaches a rough crumble.
• 145 gr raw almonds
3.
In a medium saucepan, on medium high heat, add butter, honey and brown sugar, and stir frequently until it reaches a boil. Remove from heat.
• 113 gr butter
• 85 gr honey
• 150 gr brown sugar
4.
Add vanilla, flour and salt and whisk until combined.
• 3 gr vanilla
• 22 gr all purpose flour
• 3 gr salt
5.
Add ground almonds, stir until combined.
6.
Cool for 15 minutes.
7.
Shape dough into ½ ping pong size disks and place on a silicone mat on a baking tray, 2-3 inches apart one from another.
8.
Bake for 11-12 minutes or until dark golden.
9.
Slide silicone mat off the baking tray onto a working surface, and cool for 5 minutes. Right after the 5 min break, use a cookie cutter to score them into a perfect round shape.
10.
Gently peel one cookie off of the silicon mat and spread 1 tsp of Nutella and carefully press another cookie on top to make a sandwich.
• Nutella
11.
YASSS!