Cacao Nib & Hazelnut Florentine
Cookies / Dessert
This crunchy pastry is packed with nutty, caramel, and chocolate flavour. We use roasted cacao nibs for both their crunch and unique flavour. And the hazelnuts, because hazelnuts and chocolate are a match made in heaven!
Traditionally, these little treats add an assortment of fruit to them, but since we are chocolate lovers, we decided to omit them. Feel free to get a little extra creative if you have some dried fruit on hand.
64 g cacao nibs, crushed
88 g hazelnuts, chopped small
32 g all purpose flour
74 g butter
170 g organic cane sugar
12 g cocoa powder
36 g milk
44 g honey
250 g ground chocolate
Preheat oven to 350F and position rack to the middle of the oven.
Line two trays with silpats or grease and line with parchment paper (if the parchment paper is not stuck down with pan spray it will wrinkle when baking and your cookies will not be circular).
Combine hazelnuts, cacao nibs, salt, and flour together in a small bowl.
Whisk together the rest of the ingredients into a medium sized pot and set to medium heat.
Whisk continuously until the mixture comes to a boil. When it has reached a boil set a timer for 1 minute and let cook, do not stir!
After the 1 minute timer, remove the pot from the heat and carefully pour over your dry ingredients, scraping the pot to get everything out.
Mix together with a spatula or wooden spoon to thoroughly combine.
It is best to use the batter when it is still warm and pliable however, be mindful that the mixture will be quite hot when directly mixed from the heat source.
Divide your batter into 8g (heaping 1tsp) portions and roll them into smooth balls placing them 2 x 4 on your baking sheet. Limit the tray to this amount of cookies because they will spread!
Place your baking sheets into the hot oven and bake for 8 minutes.
Remove from the oven and let cool completely before transferring them onto a desired dish or cookie tin. Release the cookies from the pan using a lifter (offset spatula), butter knife, or twist gently with your fingers.
Melt ground chocolate in a small heat proof bowl in short bursts in the microwave or over a double boiler.
Dip the Florentines until the chocolate coats half of the cookie. Gently scrape the back side of the cookie against the bowl to remove any excess chocolate and lay flat on a clean parchment lined tray.
Store in a flat row in a tightly sealed container or cookie tin to keep the cookies fresh and crunchy.
Best eaten within 2 days.
*decrease baking time if you have less than 8 cookies on your tray or if your oven runs hot
*If you take your cookie sheet out of the oven and notice your cookies have spread into an uneven circle, while they are still hot you can take any utensil and gently push the cookie back into a circle shape before they cool.
*Florentines are quite delicate cookies so we suggest storing them in flat rows in a cookie tin rather than an upright cookie jar. They are best stored in an airtight container away from humidity to lessen the risk of becoming soft or sticky.
If your cookies become soft or sticky because of a humid environment and you want to serve that day, you can bring them back to life by popping them in a warm oven (200F) for 2-3 minutes. They will soften from the heat and cool crunchy again and ready to serve