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Robert Wemischner
Salted peanut florentine cookie
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Preparation info
Yield: Approximately 13 ounces , enough for
12
, plus additional allowing for breakage, or misshaped or otherwise imperfect cookies
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentages Sugar and corn syrup total 100%
Americas
United States
Gluten-free
Cookies
Vegetarian
Method
In a medium-sized heavy saucepan, bring the sugar, corn syrup, butter, and heavy cream to 190 to 200°F.
Remove from the heat, whisk to emulsify, add the peanuts, vanilla, and salt.
Spread the mixture in twelve ½ inch wide strips on a Silpat.
Bake in a preheated
375°F</