Florentines

 - Danish Recipe

Directions:

1. Preheat oven to 400 *F. 

2. Take all the ingredients for the cookies and mix them into a uniformed mixture. 

3. Portion out the mixture in about 42 portions of 20 g and put each portion into a 10cm (4 in) small aluminum form or in silicone forms of the same size. 

4. Bake the cookies at 400 *F until they are golden around the edges. 

5. Mix together the butter cream while the cookies are cooling down. 

6. In a smaller bowl, melt the nougat (or milk chocolate) until it is soft and smooth. 

7. Let the nougat/milk chocolate cool down while you whip the butter and powdered sugar together in a bowl until it makes a kind of airy/light mixture. 

8. Mix the still melted but cooled down nougat/milk chocolate into the buttercream mixture so that it is a unifom brown buttercream.  

9. (Optional) When the cookies are cooled down, take them out of the form and dip half of the cookie in tempered chocolate and set it on baking paper until the chocolate is set up and hard. 

10. Pipe the buttercream in a 3/4 inch thick ring around the inner edge of the cookie. 

11. Put another cookie on top of the butter creamed cookie to finish it as a sort of cookie sandwich. 

12. The finished florentines shoudl be about 1/2 - 3/4 inches high. 

Notes: 

- The nougat/chocolate can be omitted if you would rather have a basic buttercream flavor instead. 

- This recipe is converted from metric, so that is why the measurments are so odd. 

- The florentine mixture can be stored in a closed container for up to 2 months at room temperature. 

- The finished florentines can last for up to a week if they are uncovered and simply sit out; they do not store very well in a container for more than a day before the cookie becomes soft. This is due to the humidity that is trapped in the container that causes the baked and hardened sugar to soften.  

- You can absolutely make this recipe with different types of nuts!