Sesame Florentines

sesame florentines

adapted from https://www.splendidtable.org/recipes/sesame-florentines

(original recipe by Francois Payard)

makes about 24

Beware!  I advise you to make these only when you have several other people around to eat them. It is very difficult to stop just at just a few unless you know you have to share. They are a kind of cookie, but very distinctive—and simple to make. Click on the link above to see a photo.

3-1/2 T. unsalted butter

1 T. honey

1/4 c. granulated sugar

1/2 cup sliced almonds, coarsely chopped

1 T. sesame seeds

Preheat the oven to 375. Heavily spray mini muffin pans with nonstick cooking spray.

Melt the butter and honey in a medium saucepan over medium heat.  Remove from the heat and stir in the sugar, almonds, and sesame seeds.

Spoon about 1 teaspoon of the mixture into each mini muffin cup. (No need to worry if the batter isn't flat in the cup—it will even out when baking.)  Bake for about 10 minutes, or until the florentines turn light golden brown. (Original recipe said 15 minutes, but mine were a bit charred after that long, so I've shortened the time.)

Remove from the oven and let cool slightly—about 5 minutes (florentines are still warm, but firmed up a bit).  Loosen the florentines with the tip of a sharp knife.  (If you've let them cool too long and have difficulty getting them loose, you can put the pan back in the oven for about a minute.) Place a sheet of waxed paper on your work surface, turn the pan over and tap out the florentines. Transfer to a cooling rack and let them cool completely.  You can store them in an airtight container for up to 2 weeks, placing waxed or parchment paper between the layers to prevent sticking.  But really, there's no way these will last two weeks without being eaten!!