Recipe - Florentine Zuccotto

Three fourths cup Butter
One half cup Granulated Sugar
One fourth cup Whipping cream
One half cup Chopped red candied cherries
One half cup Chopped green cand. cherries
One half cup Chopped candied pineapple
1 cup Sliced blanched almonds
2 tablespoon Grated orange peel
One half cup Semisweet chocolate pieces

BUTTERY CRUST
1 One half cup Flour
One half cup Powdered sugar
One half cup Butter; cut into pieces
2 teaspoon Vanilla extract
2 tablespoon Whipping cream

Line a 15" x 10" jelly roll pan wtih foil. Prepare Buttery Crust. Press
crust mixture evenly into bottom of foillined pan. Refrigerate while
preparing topping. Preheat oven to 375 degrees. In a medium saucepan,
combine butter, granulated sugar and cream. Place over medium heat; cook
until mixture boils, stirring often. Boil 1 to 2 minutes, stirring
constantly. Stir in candied cherries, candied pineapple, almonds and
orange peel. Spread mixture evenly over chilled crust. Bake 15 to 20
minutes or until golden. Cool in pan. Meanwhile, melt chocolate pieces
and drizzle over baked cookie mixture while slightly warm. Allow
chocolate to set. Cut cooled cookies into 5 lengthwise strips. Cut each
strip into about 13 triangles. Store in refrigerator if desired.

Buttery Crust:
In food processor fitted with steel blade, combine flour, powdered sugar
and butter. Process until blended. With motor running, add vanilla and
cream through feed tube, processing until dough begins to cling together.

Source: Cookies by Natalie Hartanov Haughton. ISBN: 0895862549
Typed for you by Karen Mintzias

Collection of recipes from "Great Sysops of the World" from COOKFDN ops.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip