Rose and Burnt Honey Florentines

Photo: Nato Welton

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Cookies That Turn a Pantry Staple into Something Brand New
Honey is a common enough ingredient, but burnt honey? Not so much. Yet, as this recipe from Ruby Tandoh's Crumb: A Baking Book shows, when you cook the sweetener for a few minutes, it darkens, sizzles and takes on a far mellower, toastier flavor, with its intense sweetness subdued. Mix it with an almond- and dried fruit-spiked dough, bake it and then brush with melted dark chocolate and you've got one ridiculously delicious cookie that tastes a bit like toffee, but with bright floral notes, too.

Get the recipe: Rose and Burnt Honey Florentines