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Recipe Detail Page
Florentine Slab Cookies
Holiday 2020
Baking florentines in a slab makes this recipe incredibly easy to throw together and the multitude of textures includes flaky sea salt, a crunchy top and a light chew on the bottom. This is sure to become a new favourite.
Makes 24 squares
Butter for greasing
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) 35% cream
1/4 cup (60 mL) good-quality honey
2 cups (500 mL) sliced almonds, lightly toasted
1½ tsp (7 mL) lemon zest
1 tsp (5 mL) flaked sea salt
1. Arrange a rack in the centre of the oven. Preheat to 325°F (160°C).
2. Butter a 9 x 13-inch (3.5 L) metal baking dish. Line with parchment, overhanging edges on all sides.
3. Combine sugar with cream and honey in a deep, medium-size saucepan set over high heat. Without stirring, cook until a candy thermometer reads 235°F (113°C). The mixture will boil up. Remove from heat and stir in almonds and zest. Working quickly, scrape into prepared pan, smoothing firmly with a spatula into a very thin layer.
4. Bake in the centre of the oven until bubbly and deep brown in colour, 20 to 22 minutes. Transfer to a rack and immediately sprinkle with salt. Let cool completely in pan, 1 hour.
5. Using parchment edges, lift the florentine out of the pan. Remove parchment. With a sharp serrated knife, cut into 24 squares.
Makes 24 squares
