Florentines

By nanarose

Ingredients

• 1 c. raw pecans
• 5 tbsp. unsalted butter
• 1/4 c. packed dark brown sugar
• 1/4 c. honey
• 1/3 c. all-purpose flour
• 1/4 tsp. kosher salt
• 1/4 c. dried cranberries, finely chopped
• 1/4 c. candied ginger, finely chopped
• 1 tsp. finely grated orange zest
• 6 oz. bittersweet chocolate chips

Details

Preparation time 40mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 375°F. Line baking
sheets with parchment paper. Using
a food processor, pulse pecans until
finely chopped but not powdery, with
some small chunks remaining.
Place butter,brown sugar, and honey in a medium saucepan. Cook on medium, stirring occasionally, until butter has melted, sugar has dissolved, and mixture is smooth, 8 minutes. Remove from heat and stir in flour and salt, then chopped pecans. Fold in cranberries, ginger, and zest.
Drop level teaspoons of batter onto prepared sheets, spacing 3 inches apart. Bake until golden brown,
5 to 7 minutes. Let cool on sheets until
set, about 8 minutes, then transfer to
wire racks to cool completely. Repeat
with remaining dough.
In a small bowl, microwave chocolate at 50 percent power in 30-second intervals, stirring in between, until melted and smooth.
Place cooled cookies on a piece of parchment paper and drizzle with melted chocolate. Let sit until chocolate is set; transfer to a platter.