Pistachio
Florentine Cookies
- 3 tablespoons butter or
margarine
1/2 cup heavy cream
2/3 cup granulated sugar
1 1/4 cups shelled pistachios, coarsely chopped
1/2 cup candied orange peel, finely chopped
1/3 cup candied red cherries, finely chopped
6 tablespoons all-purpose flour
1/3 cup to 1/2 semisweet chocolate morsels
- In medium-size saucepan,
melt butter. Add cream; bring to boil. Remove from heat; stir
in pistachios, orange peel, cherries and flour. Spread mixture
to approximately 17x11-inch rectangle on well-greased baking
sheet.
- Preheat oven to 350°
F.
Bake for 10 to 12 minutes or until mixture is slightly set. Remove
from oven.
- Using a 2-inch heart-shaped
cookie cutter, cut partially baked pistachio mixture into 24
to 30 pieces. Remove pieces from around hearts. Bake at 350°
F for 3 to 5 minutes longer until firm enough to lift off baking
sheet. Florentines should not be crispy at this point. Cool on
baking rack until firm and crisp.
- Melt chocolate morsels
over low heat. Spread thin layer of chocolate on backsides of
each Florentine to cover half or entire surface.
- Sprinkle with finely chopped
pistachios or run a fork across chocolate to make lines. Makes
24 to 36 Florentines.
Makes 12.
Cooking Tip: Bake Florentine
pieces from around hearts as directed for the second baking above.
Cool. Crumble and serve over ice cream.
Recipe and photograph provided
courtesy of the California Pistachio Commission.
