Florentine cookies with hazelnuts
8 servings
30 minutes
Florentine cookies with hazelnuts are an exquisite dessert of Italian cuisine that embodies the warm sweetness of caramel and a delicate nutty aroma. Its roots trace back to the history of Tuscan pastry workshops, where rich flavor and texture were valued. The buttery, vanilla-infused shortbread base combined with a caramel layer harmoniously intertwining honey, cream, and crushed nuts creates a crunchy and rich treat. This dessert pairs perfectly with a cup of freshly brewed coffee and is often served as a refined delicacy at festive tables. Each crispy slice of these cookies is a small masterpiece conveying Italian culinary art, filling the home with warmth and coziness.
1
Thoroughly mix all the ingredients for the base and pour the mixture onto a greased baking tray. Bake for 10 minutes in an oven preheated to 200°C.
- Wheat flour: 200 g
- Butter: 150 g
- Sugar: 175 g
- Water: 2 tablespoons
- Baking powder (raising agent): 0.5 teaspoon
- Salt: to taste
2
Meanwhile, prepare the caramel. For this, mix softened butter with sugar, add honey, vanilla sugar, cream, crushed almonds, and hazelnuts. Spread the mixture in a thin layer on the baked cake and return the tray to the oven for 10 minutes. Then cut the cake into squares.
- Butter: 150 g
- Sugar: 175 g
- Honey: 2 tablespoons
- Vanilla sugar: 60 g
- Cream: 250 ml
- Almond: 200 g
- Hazelnuts (forest nuts): 200 g
