These cookies are wonderful on their own or with a few roasted figs and zabaglione.
Ingredients
1 ¼ c. finely chopped Unsalted Pistachios
¼ c. All-Purpose Flour
zest of 2 Oranges
⅓ c. Sugar
4 Tbsp. (1/2 stick) Unsalted Butter
¼ c. Honey
1 Tbsp. Heavy Cream
pinch of Kosher Salt
about ½ tsp. Flaky Sea Salt (such as Maldon)
Instructions
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Combine chopped pistachios, flour, and orange zest in a medium bowl. Combine sugar, butter, honey, cream, and a pinch of kosher salt in a small saucepan. Place over medium heat, stirring to dissolve the sugar, and bring to a boil. Pour the hot butter mixture into the pistachio mixture and stir to combine.
Drop rounded teaspoons onto the prepared baking sheets and flatten into 2-inch circles, leaving plenty of space for the cookies to spread. Bake the cookies for 7-8 minutes, rotating the sheets halfway through to ensure even baking. Keep a close eye on the Florentines as they bake—they burn easily. Allow the cookies to cool for a minute or 2 on the baking sheet, and then carefully transfer to a wire rack to cool completely. The cookies must be stored in a cool, dry location.
Recipe by strawberryplum at http://www.strawberryplum.com/pistachio-orange-honey-florentines-lace-cookies/