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Spiderweb Florentines

Recipe photo courtesy of Raymond Hom

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.

Source: Martha Stewart Living, October 2013
Total Time Prep Yield



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How would you rate this recipe?
  • saldanay
    25 OCT, 2015
    This is a mess of a recipe! There's so much butter, the cookies get everything all greasy. To call these thin, greasy pieces of brittle candy "cookies" is insulting to real cookies. I am flabbergasted that this recipe made it out of the test kitchen. Too much work for a greasy, overly-sweet disappointment. Did I mention they're greasy? Waste of ingredients, time, & effort. They went smooth in the trash, which is exactly where this recipe belongs.
  • 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.

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