You will seriously regret making these cookies on a naked cookie sheet, or even a buttered one. Have a few large, round cookie cutters standing by too.Chop the pecans and cocoa nibs until no large pieces remain (aim for a chunky mixture with pieces the size of nerds candy). In either event, toss the chopped pecans and nibs with the flour and cocoa and set aside.Dip each cookie about 1/4” into the liquid caramel, letting the excess drip off.Then, set the cookie upright on the parchment paper, pressing down firmly, but gently, to create a flat “foot.” Use a jar or bottle to support the cookie while the foot cools, or just hold it until the caramel hardens.In Lexington, you can find cocoa nibs at Liquor Barn, or you can buy them in bulk at Good Foods Market.I think these would make a great addition to a Tea Party, or you can hoard them for yourself in the cookie jar.Start by setting a piece of parchment on your counter top.
Preheat the oven to ye ol’ 350° and have 2 parchment lined baking sheets at the ready.Bring this mixture to a boil; stir occasionally to insure the sugar dissolves completely.Once is begins to boil, shut off the heat and stir in the vanilla and dry ingredients.You can usually find them in the bulk food section of health food stores, upscale groceries like Whole Foods, or your local co-op. Obviously, I’m biased since it’s my recipe; but I’ve made these nearly every day this month at work and I think they’re a cinch to make.Then again, I have a lot of obnoxious baking tasks to accomplish every day, so maybe I’m not a good judge. Stella Feb 17, 2011 · PM These sound like pure chocolatey heaven!Another way to get fancy: you can make the Florentines stand up on edge.