Title: Crisp Florentine Cookies
Categories: Cookie
Yield: 24 Servings

1/2	c	Heavy cream
1/2	c	Sugar
1/4	ts	Salt
1 1/4	c	Blanched Nuts, chopped (Almonds, Pecans -OR- Hazelnuts)
1/4	lb	Candied Orange Peel (store-bought or homemade) chopped
1/4	c	Flour

PREHEAT OVEN TO 325F. 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.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

previous

next