Crisp florentine cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Heavy cream |
| ½ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1¼ | cup | Blanched Nuts -- chopped |
| (Almonds -- Pecans -OR- | ||
| Hazelnuts | ||
| ¼ | pounds | Candied Orange Peel -- |
| (store-bought or hom | ||
| Chopped | ||
| ¼ | cup | Flour |
| Azelnuts) | ||
Directions
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, NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :