Florentine cookies

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Title: FLORENTINES
Categories: Cookies
Yield: 1 batch

1 c Sugar
3/4 c Cream, heavy; plus 2 Tbsp
1/4 c Butter
1 1/4 c Almonds, finely ground
2 T Cake flour, unsifted;
1/2 T
2 c Almonds, sliced
1/2 c Candied orange peel;
-finely chopped

Combine sugar, cream and butter in a medium-size saucepan. Heat slowly,
stirring constantly, until mixture bubbles. Add ground almonds and
flour; heat 1 minute or until mixture bubbles again. Remove from heat;
stir in sliced almonds and candied orange peel just until well coated.

Drop by slightly rounded teaspoonsfu, 2 inches apart, onto greased
cookie sheets; flatten cookies to a 2-inch round with a moistened fork.

Bake in a 325 F. oven for 12 minutes or until golden. Remove cookie
sheets from oven; let stand 1 minute or until firm. Remove cookies with
wide spatula to wire racks. Cool. If cookies become too brittle to
remove from cookie sheets, return to oven for 30 seconds.


FROM: Family Circle magazine, 12/11/1979 issue

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