Almond, Cherry and Ginger Florentines
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Author Notes: I've made many variations of the classic Italian florentine, and chanced upon this delicious combination last year. - MrsWheelbarrow
Serves 5 dozen
- 2 ounces unsalted butter
- 2/3 cups heavy cream
- 1/2 cup sugar
- 1/2 teaspoon coarse salt
- 1 pound sliced almonds
- 1 cup crystalized ginger, rough chopped
- 1/2 cup dried sour cherries, chopped
- 1/2 cup golden raisins
- 1/4 cup flour
- Bring butter, cream, sugar and salt just to a boil in a small saucepan.
- Toss almonds, ginger, cherries, raisins and flour until combined.
- Add the cream/butter mixture to the nuts and fruit and mix to blend. Chill overnight.
- Stir well, then portion out the cookies, about 1 Tbls each, forming and pressing each portion into a flat round. Place on parchment lined sheet pans about an inch apart.
- Bake for 12 minutes, until golden and bubbly.
- Cool completely, then peel from parchment. Store between layers of wax paper. Will keep for about a week.
- *Note - you want no more than 1 c of dried fruit, and can substitute apricots, currant, blueberries, mango, etc.
- This recipe was entered in the contest for Your Best Italian Dessert
- This recipe was entered in the contest for Your Best Holiday Cookie
- This recipe was entered in the contest for Your Best Edible Gift
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about 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I was just alerted to the omission of the oven temperature. So so sorry! Preheat oven to 325°.
about 3 years ago Culinista Annouchka
looks delicious!
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I hope you try the recipe. It's one of my most requested cookies.
about 3 years ago KelseyTheNaptimeChef
Ginger - perfect!
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Thanks, Kelsey. You'll like them - they can *definitely* be made during naptime!
over 3 years ago Maria Teresa Jorge
Looks delicious and a great combination of flavours. The ginger must give it an exquisite taste. Thank you for sharing the recipe.
over 3 years ago WinnieAb
Sounds wonderful!