At a glance
You're making elegant hazelnut florentine cookies with a caramelized fruit-and-nut center dipped in chocolate. The baking happens quickly (just 10-15 minutes), but the real ease comes from the simple stovetop base—you're basically melting cream, sugar, and butter together, then stirring in whatever nuts and candied fruit you have lying around before spooning onto a tray and letting the oven do the work.
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Boil the cream
Bring the whipping cream to a boil together with the sugar, honey and butter.
For this step
0/32/5
Mix in the flour
Add the flour and whisk it in. Let it simmer for about three more minutes.
3/5
Add the fruit and nuts
Remove from the heat and stir in the chopped nuts and candied fruit.
For this step
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How it went
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Tips from the Yumsto kitchen
Why marokánky spread into lace
Cream boiled with sugar and butter is essentially a thin caramel. In the oven it spreads into a thin disc, the sugar caramelizes and sets crisp as it cools. The nuts and fruit stay set inside. That is why you must let the discs cool completely on the paper; only then are they firm.
Baking sheet tips
Spoon out small mounds, ideally with a teaspoon, and leave lots of space. They spread more than you'd expect. Flatten them thinly with a wet spoon. Chop the nuts finely; big pieces stop the mixture spreading and the disc turns uneven. Bake until golden and slightly darker at the edges. They are a good way to use up leftover nuts and candied fruit, as the author does.
When something goes wrong
They merged into one sheet: they were too close. Cut them apart with a knife or cutter while still warm. Chewy rather than crisp: underbaked or they absorbed moisture. Stuck to the paper: not cool yet, or underbaked. Burnt edges: the edges are too thin, watch the last few minutes.
Variations
Use sliced almonds instead of hazelnuts. Use dried cranberries or candied orange peel instead of raisins. For the coating you can use another chocolate instead of cooking chocolate. Real chocolate tastes better but is less glossy without tempering. Chocolate-flavored coating sets glossy easily but tastes different.
Storage
Marokánky dislike humidity. Keep them in a tightly closed tin with paper between layers, somewhere cool and dry. They keep for about two weeks. Don't store them with soft cookies, which would make them go soft.
Common questions
Do I need to skin the hazelnuts?
The recipe uses them with skins. The skin gives a slightly bitter, bolder taste. For a milder one, toast them and rub off the skins in a dish towel.
Why chocolate on one side only?
The smooth underside is easy to coat and the chocolate strengthens the discs. The nutty top stays on show.
Can I add broken cookies?
Yes, the author recommends it. Crumble them finely so the discs spread evenly.
How do I peel them off without breaking?
Let them cool completely on the paper, then peel the paper away from them rather than lifting them off.
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