Well we made some this week. I just love them, they are so…….caramel and nuts and shortbread and chocolate. O.K. I love them to death. Would you like to watch us make them?

We started off by making the shortbread base, we made ours realllly big, 15×21 actually.

Then we dissolved the sugar, corn syrup and brown sugar and brought it boil and cooked it until it reached 350. (you need a candy thermometer for this).

I added the butter

brought the sugar mixture back to a boil and cooked it til it reached 250 F.

then I added a ton of sliced almonds and poured the sticky mess onto the shortbread base and baked it in the oven for about 18 minuts. I’d show you pictures of the sticky mess but there were only 2 of us in the kitchen and all of our hands were holding hot things.

Once the florentines had cooled we dumped them upside down, scored the back first with a bread knife and then cut through the whole cookie/nut caramel with a chef’s knife. The cutting part is the easy party. The we tempered some semi sweet chocolate and drizzled the babies.

Phew they’re in the package and they are done!

These cookies and all of our holiday sweets are truly one of a kind creations. Our cookies are made from scratch with all natural ingredients and they are all baked by hand. They make an excellent gift….if you don’t eat them yourself first. We’re all sold out this year but if the thought of sending the best cookies EVER appeals to you please let us know by about August so that we can schedule you it too!