Free-form hazelnut florentines

Image

By

Claire Saffitz

Abstract

Florentines walk the line between cookie and candy. Magic happens in the oven when the nutty batter—which is more butter and sugar than flour—bubbles and browns to form a thin, brittle, lacy sheet of caramel. 

Florentines can spread unpredictably as they bake, so rather than attempt to shape them in any way, I bake the batter in large slabs and break them up into fragments. And because florentines are usually coated on one side with chocolate, mine get a swipe of melted unsweetened chocolate mixed with chocolate hazelnut spread to complement the toasted hazelnuts in the batter. They're a slightly different way to enjoy the classic combination of caramel, nuts, and chocolate.

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