This is another recipe from Emily Lucchetti's "A Passion for Ice Cream."
Sometimes, florentines can be too thick: chewy in the middle when they should be delightfully crunchy throughout. This recipe is fabulous. You cook the batter until it thickens on the stove and then drop teaspoonfuls onto a baking sheet. They spread out to about three or four times their original size!
I love the crunch from the nuts and nibs. I would -definitely- make these again.
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