Because we don’t have enough browned and crispy sweet buttery thoughts in our heads today we’re going to talk about two recipes in one: a thin and lacy nut-caramel cookie also known as a florentine and a filling that tastes exactly like eggnog. As if that weren’t reason enough to run to the kitchen with your mask cape and sense of urgency.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Preppy Kitchen | 2023-12-14 20:00:15 |  235,732 Views |
Great recipe for eggnog
Florentines are essentially nuts usually almonds or hazelnuts coarsely or finely chopped and fried into a buttery caramel disk. They come from Italy like so many other wonderful things although I have seen versions from many other places because once you try them you want to make them your own. Here in a recipe that was published in the Tasting Table newsletter last year someone featured a chef named Aaron Vandemark of Panciuto restaurant in Hillsborough NC a place I would immediately like to go and personally commend him for his creativity. Instead of almonds or hazelnuts he uses pecans and a touch of cinnamon. He doesn’t stop there.
While Florentines are usually held together with a bit of melted chocolate or dipped in it it opts for an eggnog filling that I seriously questioned before I made it. For starters I’ve generally been disappointed with filled cookies. The fillings are always too soft and squish out when you bite into them making everything a mess and rarely giving you that cookie-cream cookie flavor you’d hope for. This one seemed especially suspect because you have to beat not one not two but four hard-boiled egg yolks (it’s a theme this week) with butter powdered sugar nutmeg cloves salt a spoonful of milk vanilla and rum if you choose to make your eggnog filling properly alcoholic. I’ve made birthday cakes with fewer ingredients. But oh silly Deb. This filling is actually a revelation: firm enough not to get squashed too much (certainly not between those feather-light Florentine slices) and typically eggnog-y (oh yes that's what eggs do!). Rich and spicy and so so so very December.
I love them. I want you to have them too but you'll have to make them yourself. Ours go fast.
