Pistachio Florentine

Pistachio Florentine
  • 205 Grams Unsalted Butter
  • 296 Grams Granulated Sugar
  • 90 Grams Honey
  • 90 Grams Heavy Cream
  • 360 Grams Pistachio Chopped
  • 65 Grams Ground Almonds
  • 110 Grams Candied Lemon Peel Chopped
  • 65 Grams Bread Flour
  1. Combine the butter, granulated sugar, honey, and cream in a heavy saucepan.

  2. Bring to a boil and continue cooking, stirring constantly, until the mixture reaches 240°F.

  3. In a large bowl, stir together the remaining ingredients with a wooden spoon. STir in the sugar mixture, blending thoroughly to combine.

  4. While the mixture if still hot, scoop 15 gram mounds, 2 inches apart onto a parchment lined sheet pans and flatten with a fork.

  5. Bake at 350°Fin a convection oven, until browned, which will take approximatley 5 minutes.

  6. The cookies will be soft and pliable. 

  7. Can be cut into any particular shape while still warm with a lightly oiled knife or metal cutter.

  8. Allow the florentine to cool completely.


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