Spiderweb Florentines
Florentine’s are thin, sweet, crispy, nutty, lacy cookies, traditional to Italy.
They are usually drizzled with melted chocolate, but for this Halloween version, drizzling the chocolate in a certain way creates the perfect spiderweb design…
Spiderweb Florentines
Sweet, thin, crunchy bites covered with a web of bittersweet chocolate.
Ingredients
- ½ cup pecans toasted
- 2 Tbsp GF rolled oats
- 6 Tbsp butter
- ¼ cup sugar
- ¼ cup brown sugar
- 2 tsp honey or agave
- 1 Tbsp GF flour
- ¼ tsp salt
- ¼ tsp cinnamon
- 4 oz bittersweet or dark chocolate chopped
Instructions
- In a food processor, pulse together pecans and oats until finely ground.
- In a small pot, melt together sugars and honey, stirring until dissolved and simmering. Remove from heat and stir in all remaining ingredients, except chocolate. Pour into a bowl and refrigerate for 30 minutes.
- Make two balls, each with about 2 teaspoons of mixture, stack on top of each other, and place on a parchment or silicon lined baking sheet. Then flatten with hand (or bottom of cup) to about 2 inches diameter.
- Bake at 350°F for about 10 minutes, or until cookie is completely flattened and golden. Let cool completely before removing from pan.
- To create spiderweb design, pour melted chocolate in a spiral, starting at center and working outward. Using a toothpick or skewer, pull chocolate out from center to edges.
Tried this recipe?Let us know how it was!
Could I substitute Xylitol for the sugars? Is molasses considered sugar free? Can I substitute blue agave for honey?
I’m not really familiar with xylitol. Molasses is definitely a sugar (its a refined sugar that has been further reduced until it reaches a thick consistency). Yes, agave can be substituted for honey. But as its sweeter than honey, you may want to add half the amount that is called for in the recipe, taste it, then add more if needed.