Florentines

also called florentine cookies · Florentiner · lace cookies

The table

Heat the oven to 350°F (175°C) and line two baking sheets with parchment
1/4 cup(60 mL)heavy creamboil in a saucepan to 238°F (114°C)stirbake in spoonfuls 350°F (175°C) 10 minspread on the flat side
4 Tbs(57 g)unsalted butter
1/2 cup(100 g)granulated sugar
2 Tbs(42 g)honey
1 1/2 cups(130 g)sliced almonds
1/3 cup(60 g)candied orange peel
2 Tbs(16 g)all-purpose flour
1/4 tsp(1.5 g)table salt
6 oz(170 g; chopped)dark chocolatemelt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2boil in a saucepan to 238°F (114°C)

3stir

goes in with what step 2 made

5melt

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 10 min4 of 5 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — 238°F is exact: short of it they never set and spread into lace, past it they are hard toffee

  1. boil in a saucepan to 238°F (114°C)

    not timedfrom the start

  2. melt

    not timedfrom the start

  3. stir

    not timedfrom the start

  4. bake in spoonfuls 350°F (175°C) 10 min

    10 minwalk away(we think)from the start

  5. spread on the flat side

    not timed10 min in

You'll need baking sheets · oven · saucepan

See how it is written
>> title: Florentines
>> category: Cookies
>> tags: almond, chocolate, candied orange, italian, oven
>> counters: Bakery
>> aka: florentine cookies, Florentiner, lace cookies
>> servings: 24
>> time: 1 hour
>> slack: unforgiving — 238°F is exact: short of it they never set and spread into lace, past it they are hard toffee

Heat the #oven{} to 350°F (175°C) and line two #baking sheets{} with parchment.

>> step: boil in a saucepan to 238°F (114°C)
Bring @heavy cream{1/4%cup}(60 mL), @unsalted butter{4%Tbs}(57 g), @granulated sugar{1/2%cup}(100 g), and @honey{2%Tbs}(42 g) to a boil in a #saucepan{} and cook to 238°F.

Stir @sliced almonds{1 1/2%cup}(130 g), @candied orange peel{1/3%cup}(60 g), @all-purpose flour{2%Tbs}(16 g), and @table salt{1/4%tsp}(1.5 g) into @&(~1)syrup{}.

>> step: bake in spoonfuls 350°F (175°C) 10 min
Bake @&(~1)batter{} in spoonfuls at 350°F for ~{10%min}.

Melt @dark chocolate{6%oz}(170 g; chopped).

Spread @&(~1)melted chocolate{} on the flat side of @&(~2)cooled florentines{}.