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Pistachio Florentine Cookies recipe

Pistachio Florentine Cookies.

Crispy sweet pistachio Florentines lacedwith finely chopped candied orange peel and red cherries anddressed in luscious semisweet chocolate.

Recipe: Pistachio FlorentineCookies

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 approximately17x11-inch rectangle on well-greased baking sheet.
  • Preheat oven to 350°F (175°C).
  • Bake for 10 to 12 minutes or until mixtureis slightly set. Remove from oven.
  • Using a 2-inch cookie cutter, cut partiallybaked pistachio mixture into 24 to 30 pieces. Remove pieces fromaround hearts.
  • Bake at 350°F (175°C) for 3 to5 minutes longer until firm enough to lift off baking sheet.Florentines should not be crispy at this point. Cool on bakingrack until firm and crisp.
  • Melt chocolate morsels over low heat.Spread thin layer of chocolate on backsides of each Florentineto cover half or entire surface.
  • Sprinkle with finely chopped pistachiosor run a fork across chocolate to make lines.

    Makes 24 to 36 Florentines.

    Cooking Tip: Bake Florentine pieces fromaround cookie cut-outs as directed for the second baking above.Cool. Crumble and serve over ice cream.

    Recipe and photograph provided courtesyof the California Pistachio Commission.

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