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…
- 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
- 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.