Easy, El­e­gant Cookie Cre­ations

Stanstead Journal - - PUBLIC NOTICE -

Jewellike Floren­tine cook­ies are easy to make. (NAPSA)-An at­trac­tive treat for the hol­i­days or at any time, Floren­tine Cook­ies are thin, crunchy con­fec­tions con­tain­ing nuts and fruit held to­gether with honey or su­gar. Af­ter they’re baked, the cook­ies are usu­ally dipped in or driz­zled with choco­late. Al­monds, hazel­nuts and pecans are com­monly used, as are cher­ries. Though the name would sug­gest that the Floren­tine cookie is from Florence, Italy, it was al­legedly in­vented at the Palace of Versailles, Paris, France, around the turn of the 18th cen­tury. “Aside from be­ing di­vinely deca­dent, this is a nat­u­rally gluten-free recipe, pretty quick and sim­ple to make, and all the in­gre­di­ents are easy to keep on hand to make for gifts or to bring to a party. In fact, I usu­ally have a jar or two of maraschino cher­ries in my pantry at all times to add color and fla­vor to desserts and other dishes,” said Carol Kicin­ski, food writer, TV chef and recipe de­vel­oper. “With their bur­nished brown and cop­per tones stud­ded with bright pops of ruby-red cher­ries, they re­mind me of an an­tique jew­elry box filled with pre­cious jew­els. They are, for the most part, quite lovely to look at,” she added, and cre­ated this recipe for you to try:

Floren­tine Cook­ies

24 Cook­ies 4 ta­ble­spoons but­ter or but­ter sub­sti­tute 1/3 cup honey 12 maraschino cher­ries, stems re­moved, pat­ted dry and quar­tered 1/4 cup pine nuts 1 cup sliced al­monds Zest of 1 large orange, finely grated 2 ta­ble­spoons milk (or rice milk) Pre­heat oven to 350° F Line 2 bak­ing sheets with parch­ment pa­per. Heat but­ter over low heat in large saucepan. Add honey; in­crease the heat to medium-high and add the cher­ries, pine nuts, al­monds and orange zest. Bring to a boil, stir­ring to coat all the in­gre­di­ents. Add milk. Continue to boil, stir­ring, un­til liq­uid has re­duced and the mix­ture starts to hold to­gether. Place well-spaced ta­ble­spoons of the mix­ture on pre­pared bak­ing sheets. Bake 8 min. or un­til golden brown. Re­move from oven. Let cool in a dry place on bak­ing sheets un­til crisp. Care­fully peel cook­ies off the pa­per. Store in a cool, dry place-hu­mid­ity will make them sticky. Learn More For more recipes and in­for­ma­tion, visit www.na­tion­alcher­ries.com.

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