Italian Florentine Cookies

Name: Italian Florentine Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 3/4 cup granulated sugar; 1/2 cup unsalted butter; 1/3 cup heavy cream; 2 tablespoons honey; 2 cup sliced almonds, crushed; 3 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; Zest of 1 orange

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Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 servings

Level: Easy

Total: 50 min
Active: 20 min

Yield: 6 servings

Ingredients

3/4 cup granulated sugar

1/2 cup unsalted butter

1/3 cup heavy cream

2 tablespoons honey

2 cup sliced almonds, crushed

3 tablespoons all-purpose flour

1/4 teaspoon kosher salt

Zest of 1 orange

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves.
Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.)
Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster.
Once cool, gently peel the cookies off the foil and serve!
(Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)