Ingredients for Pecan Florentines
- Unsalted Butter
- ¾ cup granulated sugar
- 1 large egg
- Pure Vanilla Extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Quick Cooking Oats
- 1 cup pecan pieces
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How to Make Pecan Florentines
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup of granulated sugar using an electric mixer or hand mixer until light and fluffy.
- Beat in 1 large egg until fully combined.
- Add 1 teaspoon of vanilla extract, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Beat until smooth.
- In a food processor, pulse 1 cup of rolled oats and 1 cup of pecan pieces until finely ground. (You can adjust the amount of oats and pecans to your preference)
- Gradually add the oat and pecan mixture to the wet ingredients, beating until just combined. The dough will be stiff but slightly sticky.
- Drop rounded teaspoons (about 1 inch in diameter) of dough onto the prepared baking sheet, leaving about 3 inches between each cookie.
- Gently flatten each cookie slightly with your finger.
- Bake for 6-8 minutes, or until the edges are lightly golden brown.
- Carefully remove the cookies from the baking sheet while still warm and transfer them to a wire rack to cool completely.
- Repeat steps 7-10 with the remaining dough, using a fresh sheet of parchment paper for each batch.
- Once completely cooled, store your Pecan Florentines in an airtight container for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
11g
Carbs
3g
