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November 24, 2014
When Florentines are in the room, your head and your heart dissolve into a milkshake of sorts, and the agreements you made with yourself disappear. You’ll feel no regrets when the chocolate goes liquid, and the soft tooth of the shortbread and nuts blend with the crispy caramel. Going nuts is a pleasure. Try this Florentine cookie recipe and let me know how you liked it.
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ASSEMBLING THE NUT AND FRUIT LAYER
GLUCOSE: The glucose needed for this recipe is an extremely thick and sticky product. It is easiest to work with when it’s very cold, and with wet or well-greased fingers and fingernails. You might be able to find a small tub of it in a restaurant supply store, or a bakery might be able to sell you a small quantity, or if neither of these options are viable, Wilton sells it in 250 ml containers. A cooking supply store that carries the Wilton product line should have it. While glucose is corn syrup, it isn’t the same commonly known “corn syrup” because what you’ll find on the grocery shelf contains more water than the glucose called for in this recipe.