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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 cup 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
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.