No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Spiderweb Florentines

Florentines may look as lacy and delicate as a spider' web, but they're very simple to prepare. The heat of the oven does most of the work, transforming mounds of the easy-to-make dough into thin, crisp, nutty cookies. Just add a fanciful drizzle of chocolate and they'll disappear before you can say, "Boo!" These are best the day they are made.

  • Prep:
  • Total Time:
  • Yield: Makes 22 cookies
Spiderweb Florentines

Photography: Raymond Hom

Source: Martha Stewart Living, October 2013


  • 1/2 cup pecans, toasted
  • 2 tablespoons old-fashioned rolled oats
  • 6 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 2 teaspoons honey
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 5 ounces bittersweet chocolate, chopped


  1. Preheat oven to 350 degrees. Pulse together pecans and oats in a food processor until finely ground. Melt butter in a small saucepan. Add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes. Remove from heat and stir in pecan mixture, flour, salt, and cinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes.

  2. Mound 2 teaspoonfuls of dough, one on top of the other, to form each cookie; place 2 to 3 inches apart on parchment-lined baking sheets. Flatten stacked mounds to 1 3/4 inches in diameter. Bake until cookies spread and are golden throughout, about 10 minutes. Let cool completely. Repeat with remaining dough.

  3. Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted; remove from heat. Pour chocolate into a parchment cone or resealable plastic bag; snip off a tiny corner. Pipe chocolate onto each cookie in a spiral, working out from center. Pipe lines from outside in and back again, all the way around. Let set at room temperature or in refrigerator before serving.

Reviews (2)

  • ct718 18 Oct, 2013

    I only got 12 cookies out of this. They are very tasty but rather hard to make. After the "dough" chills it just wants to crumble apart so I found it difficult to roll them into balls. Also, I don't think the chocolate is going to harden so the cookies will be tough to transport to the party.

  • Tyuk90 27 Oct, 2014

    I know, i only got 15 cookies, and chilling the dough made it solid and impossible to scoop with a spoon. Next time, I will just leave the dough at room temp. for a few minutes.

Related Topics