Eggnog Florentines

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1/4 cup plus 2 tablespoons (6 tablespoons or 45 grams) all-purpose flour

1/2 cup (about 55 grams) pecan halves

1/4 teaspoon ground cinnamon (I halved this, found it to be just-enough)

1/8 teaspoon kosher salt (I recommend doubling this)

1/2 cup (115 grams) unsalted butter, cold is fine

2/3 cup (65 grams) granulated sugar (I would drop this by a tablespoon or two next time)

2 tablespoons heavy cream

1 tablespoon corn syrup, honey, or golden syrup

1/4 teaspoon vanilla extract

4 large eggs, hard-boiled

4 tablespoons (55 grams) unsalted butter, at room temperature

2 1/2 cups (300 grams) confectioners’ sugar

1 tablespoon whole milk

1/2 teaspoon vanilla extract

3/4 teaspoon freshly grated nutmeg (I halved this because I’m a spice wimp)

1/4 teaspoon ground cloves (I halved this too)

1/8 teaspoon kosher salt

2 tablespoons dark rum (can be skipped or reduced)

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