Almond, Cherry And Ginger Florentines

1. 1

   Bring butter, cream, sugar and salt just to a boil in a small saucepan.

2. 2

   Toss almonds, ginger, cherries, raisins and flour until combined.

3. 3

   Add the cream/butter mixture to the nuts and fruit and mix to blend. Chill overnight.

4. 4

   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.

5. 5

   Bake for 12 minutes, until golden and bubbly.

6. 6

   Cool completely, then peel from parchment. Store between layers of wax paper. Will keep for about a week.

7. 7

   *Note - you want no more than 1 c of dried fruit, and can substitute apricots, currant, blueberries, mango, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.