Florentine Cookie 1979

• 1 c Sugar
• 3/4 c Cream, heavy; plus 2 Tbsp
• 1/4 c Butter
• 1 1/4 c Almonds, finely ground
• 2 T Cake flour, unsifted
• 2 c Almonds, sliced
• 1/2 c Candied orange peel;
• -finely chopped

1. Combine sugar, cream and butter in a medium-size saucepan. Heat slowly,
2. stirring constantly, until mixture bubbles. Add ground almonds and flour; heat 1 minute or until mixture bubbles again. Remove from heat; stir in sliced almonds and candied orange peel just until well coated.
3. Drop by slightly rounded teaspoonsfu, 2 inches apart, onto greased cookie sheets; flatten cookies to a 2-inch round with a moistened fork.
4. Bake in a 325 F. oven for 12 minutes or until golden. Remove cookie sheets from oven; let stand 1 minute or until firm. Remove cookies with
5. wide spatula to wire racks. Cool. If cookies become too brittle to remove from cookie sheets, return to oven for 30 seconds.

sugar, cream, butter, ground, t

Taken from www.epicurious.com/recipes/member/views/florentine-cookie-1979-1231366 (may not work)