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Crisp Florentine Cookies

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Submitted by texascook

YIELD

24 servings

PREP

10 min

COOK

12 min

READY

22 min

Ingredients

½ 118
½ 118
CUP ML SUGAR
¼ 1.3
TEASPOON ML SALT
1 ¼ 296
CUPS ML NUTS
almonds, pecans or hazelnuts, , blanched
¼ 113.4
POUND G CANDIED ORANGE PEEL
store-bought or homemade, chopped *
¼ 59

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 80 62% from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 27mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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