Salted Peanut Florentines are delicate, crispy cookies with just the right amount of sweet and salty flavor. Peanut lovers will enjoy these thin, lacy cookies studded with unsalted peanuts.
Ingredients: 1 cup unsalted peanuts. 1/2 cup granulated sugar. 2 tablespoons unsalted butter. 2 tablespoons heavy cream. 2 tablespoons all-purpose flour. 1/4 teaspoon vanilla extract. 1/4 teaspoon sea salt.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium saucepan, combine the butter, heavy cream, and granulated sugar. Heat over medium heat, stirring, until the mixture is smooth and the sugar has dissolved. Remove the saucepan from heat and stir in the flour, vanilla extract, and sea salt until well combined. Add the unsalted peanuts to the mixture and gently fold them in. Using a teaspoon, drop small portions of the mixture onto the prepared baking sheet, leaving enough space between them as they will spread during baking. Using the back of the teaspoon, flatten and spread out each portion of the mixture into thin rounds. Bake in the preheated oven for about 8-10 minutes, or until the florentines are golden brown around the edges. Remove the baking sheet from the oven and let the florentines cool on the sheet for a couple of minutes before transferring them to a wire rack to cool completely. Once cooled, the florentines will have become crisp and can be gently lifted off the parchment paper. Store the salted peanut florentines in an airtight container to keep them crisp and fresh.
Prep Time: 15 minutes
Cook Time: 10 minutes
Les Lapins de Milie