Pistachio Florentine Cookies


Pistachio Florentine Cookies



24 to 30 Florentines


3 Tbsp Butter or margarine
½ cup Heavy cream
2/3 cup Sugar
1 ¼ cups Natural American pistachios, coarsely chopped
½ cup Candied orange peel, finely chopped
1/3 cup Candied red cherries, finely chopped
6 Tbsp Flour
1/3 to ½ cup Semi-sweet chocolate morsels
1/2 cup American pistachios, chopped


In medium-size saucepan, melt butter. Add cream and sugar; bring to boil. Remove from heat; stir in pistachios, orange peel, cherries and flour. Spread mixture to approximately 17 x 11 inch rectangle on well-greased baking sheet. Bake at 350° F. 3 to 5 minutes longer or 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.