Crisp Florentine Cookies

by Kathleen Morrison

Servings: 2 dozen

INGREDIENTS

1/2 cup heavy cream
1/2 cup sugar
1/4 tsp. salt
1-1/4 cup blanched nuts, chopped
1/4 lb. candied orange peel, chopped
1/4 cup flour

INSTRUCTIONS

Preheat oven to 325°F. Heat cream, sugar and salt together. Place nuts, candied peel and flour in a food processor with the steel blade, and chop coarsely, turning the machine on and off. Stir this into hot ingredients and cook until the mixture thickens, about 2 minutes. Drop by teaspoons, 2-inches apart, on a well-greased cookie sheet. Bake for 12 minutes, until brown around the edges. Cool slightly on sheet. Remove and let cool until crisp.

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Tagged: cookies, desserts, florentines add tags

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