Jump to Recipe

FULL DISCOSURE. These cookies were a happy accident. I was attempting to make an autumn spice cookie and….well, I admit, I wasn’t feeling great that day. I was totally off on the proportions between dry ingredients and BUTTER. So the cookies spread very thin when baked.

I was going to toss them but took a bite of one and it was DELICIOUS.

My husband LOVED them. So, what to do with them? I guess we could’ve just kept them as a thin crispy cookie. But you know, they kind of reminded me of Florentine cookies my son bought at World Market!

Thin, buttery cookies sandwiched together with melted chocolate.

So, I tried it out and surprise surprise! The cinnamon & cardamom tasted great with the chocolate!

Then I drizzled the tops with melted chocolate. And THEN (I thought)…more pecans on top would be divine!

Then I went REALLY crazy and sprinkled toffee bits on some.

WELL. They were a HIT! As in, I heard the “favorite” word thrown around.

These are DECADENT.

Start out by mixing all the flour, spices and pecans together and set aside.

In a separate bowl, whip together the butter, sugars, eggs and vanilla.

Now just mix them together!

The perfect size for me was half a tablespoon. I just filled the spoon, scraped it against the rim of the bowl and pushed it out. Then rolled it into a ball and onto the baking sheet.

Bake until nice and golden and browning around the edges.

While they are cooling, melt the chocolate in the microwave and swirl about 1 tsp between 2 cookies.

Some I just drizzle with chocolate, others I spread a little more chocolate so that I can sprinkle with nuts or toffee bits. Do whatever you like!

If you don’t want sandwich cookies just dip the bottom of single cookies in chocolate and place on parchment paper to set up.

These are best at room temperature. If they are chilled they are too hard to eat!

ENJOY!

Spiced Florentines

Buttery crispy cookies filled with pecans and sandwiched together with chocolate. Absolutely delicious. @mostdeliciouslife.com
4.50 from 2 votes
Course cookies, Dessert, Party Food

Ingredients
  

  • 2 cups flour
  • 2 tsps cinnamon
  • 1 tsp cardamom
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup pecans, chopped
  • 1 cup brown sugar
  • 1 cup white sugar
  • cup butter, room temperature **2½ cubes
  • 2 eggs
  • 1 tsp vanilla
  • 2-3 cups chocolate chips

Instructions
 

  • Preheat oven to 350°. Line cookie sheets with parchment paper.
  • Sift together the flour, cinnamon, cardamom, baking powder and salt.
    Stir in pecans and set aside.
  • In separate bowl beat together sugars and butter.
    Add eggs & vanilla and beat until creamy.
  • Roll dough into 1" balls and place on cookie sheet. Flatten each ball to about ¼" thick. **I use a 1½ tsp measuring spoon (or ½ Tbsp).
  • Bake for 11-12 minutes until edges are starting to brown. Remove to rack until completely cooled.
  • Melt chocolate in microwave in 30 second increments, stirring each time until melted.
  • Sandwich each cookie together with 1-2 teaspoons of chocolate.
    Drizzle or spread chocolate on top of each cookie. Top with chopped with pecans or toffee bits as desired.
    *You can chill in refrigerator for up to an hour to speed setting up of chocolate. Allow to return to room temperature.
Keyword cardamom, chocolate, cinnamon muffins, cookies, florentines, pecans