Recipe - Crisp Florentine Cookies

One half cup Heavy cream
One half cup Sugar
One fourth teaspoon Salt
1 One fourth cup Blanched Nuts*, chopped
*(Almonds, Pecans OR
*Hazelnuts)
One fourth pound Candied Orange Peel
(storebought or homemade)
chopped
One fourth cup Flour

PREHEAT OVEN TO 325F. Heat cream, sugar and salt together. Place nuts,
candied peel and flour in a food processor with the steel blade, and chop
coarsely, turning the machine on and off. Stir this into hot ingredients
and cook until the mixture thickens, about 2 minutes. Drop by teaspoons, 2
inches apart, on a wellgreased cookie sheet. Bake for 12 minutes, until
brown around the edges. Cool slightly on sheet. Remove and let cool until
crisp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini