Eggnog Florentines
The classic Italian lace cookie gets a holiday twist in this recipe for eggnog florentines!
Yield: 3 dozen sandwich cookies
For the pecan florentines
  • 6 tbsp (45 g) all purpose flour
  • ½ cup (55 g) pecan halves
  • ⅛ tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ cup unsalted butter
  • ⅔ cup (130 g) sugar
  • 2 tbsp heavy cream
  • 1 tbsp corn syrup
  • ¼ tsp vanilla extract
For the eggnog filling
  • 4 large eggs, hard-boiled
  • 4 tbsp unsalted butter, room temperature
  • 2½ cups (300 g) confectioner's sugar
  • 1 tbsp whole milk
  • ½ tsp vanilla extract
  • ¼ heaping tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ⅛ tsp kosher salt
  1. Heat oven to 350F.
  2. In a food processor, pulse together the flour, pecans, cinnamon and salt, until the nuts are very finely chopped, about 1 minute. Pour the nut mixture into a large bowl.
  3. In a medium saucepan, combine the butter, sugar, heavy cream, and corn syrup over high heat. Bring to a boil. Allow it to boil for one full minute. Remove from the heat and stir in the vanilla. Pour the liquid ingredients over the dry ingredients and stir together until well-combined. Set aside to cool for at least 30 minutes.
  4. Line two baking sheets with parchment paper. Using a 1 tsp measure, scoop the dough into small balls and arrange them on the cookie sheets so that they are about 3 inches apart. Bake until the cookies are thin and golden brown, 8-9 minutes. Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely. Repeat with remaining cookie dough.
  5. For the filling, peel the hard-boiled eggs and separate the yolks from the whites. Set aside the whites for another use. Press the egg yolks through a fine-meshed sieve so that they achieve a powdery texture. Pour into the bowl of a stand mixer along with the butter, confectioner's sugar, milk, vanilla, nutmeg, cloves, and salt. Beat together until smooth. Raise the mixer speed to high and mix for 3 minutes, or until light and fluffy.
  6. Spread a spoonful of eggnog filling onto the bottom of a cookie. Gently press a second on top of it. Repeat with the remaining cookies and filling.
Recipe from Smitten Kitchen
Nutrition Information
Serving size: 1 sandwich cookie
Recipe by Joanne Eats Well With Others at