Title: Florentines
Categories: Cookies
Yield: 28 servings
1 c Blanched almonds; *
1/2 c Mixed candied fruits &peels*
1/3 c Butter
1/3 c Milk
1/4 c Sugar
2 tb Honey
1/4 c To 1/2 c all-purpose flour
3/4 c Semi-sweet chocolate pieces
2 tb Shortening
* finely chopped These crisp, nutty cookies are said to be a gift from
Florence, Italy. The thin layer of chocolate spread over the bottoms makes
them taste positively decadent.
Preheat oven to 350. In a bowl combine almonds, fruits and peels; set
aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to
a full rolling boil, stirring occasionally. Remove from heat. Stir in
almond mixture; stir in 1/4 cup flour (adding more if mixture is too
liquidy).
Drop by level tablespoonfuls, at least 3 inches apart, onto a greased
and floured baking sheet. (Prepare only 6 cookies at a time on a baking
sheet.) Using back of spoon, spread dough to 3- inch circles. Bake at 350
for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet.
Carefully remove with spatula to waxed paper. Cool completely.
In a small saucepan melt chocolate pieces and shortening over low heat.
When cookies are cooled, evenly spread bottom of each cookie with about 1
teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy
lines through it with tines of a fork. Store cookies, covered, in
refrigerator.
Yield: 28 cookies. Pat Thomas, retired food editor, Yakima WA
