Italian Florentines

Subject: Italian Florentines Mon Nov 10, 2008 1:58 pm

Italian Florentines

These cookies are almost a confection half candy, half cookie

They are rich, sweet and excellent with coffee

There name comes from the city of Florence, according to most food historians, back in the 15th or 16th century

3/4 c heavy cream

1/4 c sugar

1/4 c sifted flour

1/2 c very finely chopped slivered blanched almonds

3/4 c very finely chopped candied orange peel (4oz pkg)

2 (4 oz) bars sweet cooking chocolate

Stir cream and sugar together to blend well

Stir in flour, almonds and orange peel

Drop by scant teaspoonfuls about 1-1/4" apart onto heavily greased and floured baking sheet

Flatten cookies with spatula

They will be about 1/2 to 3/4" apart after flattening

Bake in 350 oven about 10 to 15 minutes, until cookies brown lightly around edges (centers of cookies will be bubbling when you remove them from oven)

Let stand 2 to 3 minutes or until become firmer

Place on rack or waxed paper to cool

Melt chocolate over hot, not boiling, water

When cookies are cool, turn upside down and brush with melted chocolate

Let dry several hours or overnight at room temperature to give chocolate time to set

Makes 4 dozen