eggnog florentines

Name: eggnog florentines
Cuisine: Italian, Mediterranean, European, American
Ingredients: Pecan florentines; 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, oops, sorry, it is 130 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; Eggnog filling; 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)