Crisp Florentine Cookies
Yield
24 servingsPrep
10 minCook
12 minReady
22 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
heavy whipping cream
|
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¼ | cups |
nuts
almonds, pecans or hazelnuts, , blanched |
|
| ¼ | pound |
candied orange peel
store-bought or homemade, chopped |
*
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
heavy whipping cream
|
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 296 | ml |
nuts
almonds, pecans or hazelnuts, , blanched |
|
| 113.4 | g |
candied orange peel
store-bought or homemade, chopped |
*
|
| 59 | ml |
all-purpose flour
|
|
Directions
PREHEAT OVEN TO 325℉ (160℃).
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.
