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Pistachio Florentine
Ingredients
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
Instructions
Combine the butter, granulated sugar, honey, and cream in a heavy saucepan.
Bring to a boil and continue cooking, stirring constantly, until the mixture reaches 240°F.
In a large bowl, stir together the remaining ingredients with a wooden spoon. STir in the sugar mixture, blending thoroughly to combine.
While the mixture if still hot, scoop 15 gram mounds, 2 inches apart onto a parchment lined sheet pans and flatten with a fork.
Bake at 350°Fin a convection oven, until browned, which will take approximatley 5 minutes.
The cookies will be soft and pliable.
Can be cut into any particular shape while still warm with a lightly oiled knife or metal cutter.
Allow the florentine to cool completely.