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.