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Florentine Cookies

Florentine Cookies

Traditional Tuscan cookies are often seen around Christmastime. They are thin, crisp cookies with a slight nutty flavor.

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: About 3 1/2 dozen cookies


  • 1/4 pound butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 cup quick-cooking oats
  • 1 cup pecan pieces


  • Preheat the oven to 350 degrees and line baking sheets with parchment paper.

    Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth.

    In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind then add to the dough and beat until incorporated. The dough will be sticky. Drop by the 2 teaspoonfuls, about 3 inches apart, onto the prepared pans. Flatten the dough slightly with your fingertips. Bake for 8 to10 minutes until lightly golden and flattened. Remove from the oven and carefully remove from the sheet, and let cool completely on wire racks.

Recipe Details