1596. Pecan Lacy Cookies

 

These amazing cookies are shockingly easy to make, provided you adhere to cooling times and proper handling. They are a very brittle and extremely thin cookie, that are sandwiched with the best glue ever: chocolate. With time, they lose their brittleness to become gooey. That is my favorite stage. The batter is actually made stovetop before a cooling stint and later oven time. It is essential to let the batter cool and thicken before shaping half-teaspoonful balls on a baking sheet. The first batch I made I did not wait for it to cool enough and dropped a whole teaspoon. The outcome was botched, which I crumbled up, mixed with melted chocolate and let them set in chocolate molds (see last picture below). Also very important to line the baking sheet with a silicone mat, and bake them very spaced apart, no more than six to a tray. I haven't tasted a proper florentine for over twenty years, and this is the coincidence that comes closest to it. We were watching "How It's Made" on TV and totally randomly, they featured lacys cookies in one of their segments. Long story short, we ordered a box from across the continents and it was delivered surprisingly intact. Once we tasted it, I know I needed to try making it myself. The rest, as they say, is history. 

Ingredients:

1/2 cup pecans

60g butter

1/2 cup sugar

2 Tbsp liquid honey

1/4 cupflour

pinch of salt

1 tsp vanilla 

150g chocolate

Method:

Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In a food processor, process the pecans until finely ground, set aside.

In a medium saucepan, combine the butter, sugar and honey over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved. Bring just to a boil and then remove from the heat.

Stir in the ground pecans, flour, salt and vanilla until just combined. Let the batter cool enough to safely handly with bare hands. Form half-teaspoon balls of batter and place onto the prepared baking sheet, leaving at least 3 inches between the cookies. You should have 6 per baking sheet.

Bake for 7-8 minutes, or until they are evenly browned. Let cool on the baking sheet for several minutes until they start to firm up and then transfer the cookies to a wire rack to cool completely.

In a small bowl, melt the chocolate. Sandwich two cookies with a teaspoon of melted chocolate. Let the chocolate set and then store the cookies in an airtight container at room temperature for 3-5 days.

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