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
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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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  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(read off the step)from the start

  5. spread on the flat side

    not timed10 min in

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.2: boil in a saucepan to 238°F (114°C)
>> step.4: bake in spoonfuls 350°F (175°C) 10 min

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

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{}.

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{}.