Salted peanut florentine cookie

Preparation info
  • Yield: Approximately 13 ounces , enough for


    , plus additional allowing for breakage, or misshaped or otherwise imperfect cookies
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages Sugar and corn syrup total 100%


  • 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</