Chocolate Hazelnut Florentines
- 1 min
This recipe is from Claire Saffitz's cookbook "What's for Dessert" and it's a crowd pleaser. Florentines are somewhere in between a cookie and a candy. In this case, they're essentially a thin hazelnut brittle with a chocolate hazelnut spread + dark chocolate coating on one side.
The best word to describe these florentines is addictive. They're so satisfyingly savory that you always want just one more. The texture is crispy/snappy when you first bite into it and crunchy/crumbly as you chew. It doesn't have the problem that some nut brittles have where they're too thick and dense that it hurts your teeth to take a bite, nor does it get stuck in your teeth.
The recipe itself is not particularly difficult, although it can take a bit of time to complete each step and wait for things to cool enough to proceed with the subsequent step. I found it can be tricky to tell the right level of doneness both when cooking the batter in a saucepan and when baking the batter, but it doesn't seem very consequential to be a little bit off. I ended up with some slightly flexy pieces because a couple of my slabs baked unevenly (I blame my thin, warped quarter sheet pans -_-🗿), but it doesn't seem to affect the taste and the effect on the texture is pretty minimal especially after adding the chocolate layer and letting everything set completely.