Author Notes
I've made many variations of the classic Italian florentine, and chanced upon this delicious combination last year. —MrsWheelbarrow
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Ingredients
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2 ounces
unsalted butter
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2/3 cup
heavy cream
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1/2 cup
sugar
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1/2 teaspoon
coarse salt
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1 pound
sliced almonds
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1 cup
crystalized ginger, rough chopped
-
1/2 cup
dried sour cherries, chopped
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1/2 cup
golden raisins
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1/4 cup
flour
Directions
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Bring butter, cream, sugar and salt just to a boil in a small saucepan.
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Toss almonds, ginger, cherries, raisins and flour until combined.
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Add the cream/butter mixture to the nuts and fruit and mix to blend. Chill overnight.
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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.
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Bake for 12 minutes, until golden and bubbly.
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Cool completely, then peel from parchment. Store between layers of wax paper. Will keep for about a week.
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*Note - you want no more than 1 c of dried fruit, and can substitute apricots, currant, blueberries, mango, etc.
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