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(German Braised Rabbit Stew)

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Dark Chocolate Macadamia Nut Florentines

Apr 1st, 2011 by Kat | 3


Ingredients
1 3/4 cups roasted, unsalted macadamia nuts
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips

Directions

Preheat to 350F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the macadamia nuts in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into nut mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

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3 Comments on “Dark Chocolate Macadamia Nut Florentines”


  1. Mary @ Delightful Bitefuls said:

    These sound wonderfully delicious! Bookmarked to try!!

    Mary xo
    Delightful Bitefuls


  2. Ed said:

    Hi !
    Is it possible te replace corn syrup with agave syrup ?
    It will work well ?
    In Hungary I have never seen a corn syrup in stores.
    Thanks
    Ed


  3. Kat said:

    Hi Ed,

    I am not sure that agave would work, but maybe. The reason for the corn syrup is to make the florentines hard/crispy when they cool, not for the sweetness. The same can be done with rice syrup, if that is more common in Hungary.

    Do you know what “cream of tartar” is? It is a crystalline powder with the chemical component “potassium hydrogen tartrate”. If you can find that, you can use 1/2 teaspoon of that, plus 2 tablespoons of water to achieve the same result.

    I would try to find rice syrup though.

    Good luck!

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