Eggnog florentines from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on May 02, 2014

    The eggnog filling from this recipe ---- guh. Cannot get over it. Since Deb wasn't satisfied with her florentines, I tried a Cook's Illustrated florentine recipe with pecans, which was ok. The filled cookies keep in the fridge only for about a day before the filling softens the cookie too much and it's too hard to eat enjoyably. Also I wanted smaller cookies - the florentines spread into giant, thin rounds that aren't the right size for their spicy sweetness. I wonder how this would be with a very thin, barely sweet pecan shortbread cookie, the kind you slice, icebox-style. I'll try it next year.

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