My pistachio florentines are the cookies you’ll probably pass over on your first go-around with the holiday cookie tray. They’re unassuming, thin and brown. No bells, sparkles, or whistles. You’ll skip right over them and make a grab for the little cutie with the sprinkles and frosting.
At least, that’s what I’m hoping. I’m hoping you’ll look right past my irregularly shaped florentines so half of them come home with me.
I love florentines and what they lack in “cute factor” they more than make up for in the flavor department. This rendition is especially good; the crisp, caramelly cookies are packed pistachios, with bursts of orange, hints of honey, and a dusting of flaky sea salt. They are sweet, salty, crispy, and perfectly addictive.
Bonus: florentines are also impossibly easy to make. We don’t need to haul out the mixer or remember to get butter out to soften. Just grab a bag of pistachios, a couple of oranges, honey, flour, butter, cream, sugar, and salt and you’re off and running.
If you start with shelled pistachios, this is a very quick recipe. My grocery store was out (grr…) so I took the scenic route. Shell and chop the pistachios and toss them in a bowl with a bit of flour and the zest of the oranges. Combine the butter, sugar, honey, and a splash of cream in a saucepan.
Bring the butter mixture to a boil, then pour it over the pistachios. Easy, peasy.
Drop spoonfuls of the batter onto a cookie sheet. Flatten and sprinkle each cookie with a few flakes of sea salt.
Bake, cool, and get ready to meet your new favorite cookie.
- 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)
- 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.
If you brought a tray of cookies over to me these would be the first ones I grab. Never mind those silly ones with frosting…these are what I want!!! I make something similar in our Christmas cookie line up, but I would love to try this recipe. Honey and orange zest sound perfect.
So I will have to share!
Amanda Faulkner says
I just made florentines for the very first time the other day (to be posted shortly)! They were very easy to make and absolutely delicious, but the recipe I found used pecans. I can’t wait to try these pistachio ones! Already bookmarked.
I would have never thought of making pecan florentines…I bet they would be delicious, like crispy little bites of pecan pie!
natalie @ wee eats says
These look delicious (and I don’t think they are lacking at all in the ‘looks’ department)!! Thanks for sharing and congrats on the FPD feature!
Thanks, Natalie! And they were delicious…seeing them on FPD today is just making me wish they weren’t so long gone.
Cj @Food Foto Gallery says
Just Gorgeous – Would love to see this submitted at FoodFotoGallery.com so I can share with all my foodie friends 🙂