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Salted peanut florentine cookie
Preparation info
- Yield: Approximately 13 ounces , enough for
12
, plus additional allowing for breakage, or misshaped or otherwise imperfect cookies - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages Sugar and corn syrup total 100% |
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</