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Ingredients
- 6 Tbsp unsalted butter
- 2 Tbsp corn syrup
- 2 Tbsp heavy cream
- 1/2 cup instant oats
- 1/2 cup, 1 Tbsp hazelnut meal/ flour
- 1/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Preparation
Step 1
preheat the oven to 350-degrees. line a cookie sheet with parchment or a silipat mat and set aside.
melt the butter, syrup and cream in a small sauce pan over medium heat. while melting, combine the oats, hazelnut meal, flour, sugar, and salt in a medium mixing bowl. add the wet to the dry, along with the vanilla, and stir with a rubber spatula until combined. let sit briefly to cool.
form heaping teaspoonfuls of dough into balls using your hands, and place the balls onto the prepared sheet, several inches apart, as they spread. bake for 8 to 10 minutes, rotating at the halfway point, until the cookies are slightly browned. if you prefer chewier cookies, pull them closer to 8 minutes, crispier ones, closer to 10.
let cool on the sheet for two minutes or so, and then carefully remove the cookies to a cooling rack using a spatula. repeat with the remaining cookie dough.
to assemble the cookies, place a tablespoon of nutella on the underside of half of the cookies. place another cookie on top and press slightly. florentines are best eaten the day they are made.