Ingredients for Florentines:
1/4 cup plus 2 tablespoons (6 tablespoons or 45 grams) all-purpose flour
1/2 cup (about 55 grams) pecan halves
1/4 teaspoon ground cinnamon (I halved this, found it to be just-enough)
1/8 teaspoon kosher salt (I recommend doubling this)
1/2 cup (115 grams) unsalted butter, cold is fine
2/3 cup (65, oops, sorry, it is 130 grams) granulated sugar (I would drop this by a tablespoon or two next time)
2 tablespoons heavy cream
1 tablespoon corn syrup, honey, or golden syrup
1/4 teaspoon vanilla extract
Ingredients for Eggnog Filling:
4 large eggs, hard-boiled
4 tablespoons (55 grams) unsalted butter, at room temperature
2 1/2 cups (300 grams) confectioners’ sugar
1/2 teaspoon vanilla extract
3/4 teaspoon freshly grated nutmeg (I halved this because I’m a spice wimp)
1/4 teaspoon ground cloves (I halved this too)
2 tablespoons dark rum (can be skipped or reduced)
For the full recipe click here.