Florentine Cookies ala Massachusetts' Cranberries
It was a tough call to give creative credit until I tasted my version of the the yummy little discs (pictured here both with and without the chocolate) with a luscious Tuscan Vin Santo for dessert. As far as I'm concerned that sealed the historical origin ... Italy wins!
DEBBY'S CRANBERRY FLORENTINES
2 tablespoons heavy cream
1/3 cup raw sugar (white sugar works too)
4 tablespoons unsalted butter (or low cholesterol margarine suitable for cooking)
1/2 cup ground almonds
1/2 cup sliced almonds
2 tablespoons flour
1 tablespoon finely chopped dried cranberries
1 teaspoon finely chopped dried apricots
1/2 teaspoon zest of lime
1/4 teaspoon vanilla
1 cup bittersweet chocolate chips to melt (optional)
In a small saucepan, combine cream, sugar and butter. Cook on medium heat until it boils. Remove from heat. Stir in ground almonds, sliced almonds, lime zest and flour. Add vanilla, cranberries, apricots and zest. Set aside to cool completely.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Drop batter by rounded teaspoons onto baking sheet two to three inches apart. (Batter will spread as it bakes.) Bake about 10 minutes until edges are slightly browned (centers will remain bubbly). Allow cookies to cool 1-2 minutes. Transfer to wire rack to cool completely. Makes about 18 two inch cookies.
Melt chocolate in a pyrex ramekin one minute on high in microwave. Remove and stir until chocolate is smooth (You can melt your chocolate over hot water in a metal bowl in the traditional way if you prefer). Use a small spatula or butter knife to coat the back of each cookie with melted chocolate. Drop chocolate side down on clean parchment or waxed paper on a flat surface. Let cool for several hours until chocolate hardens. Wrapped with waxed paper, these cookies can be stored for up to ten days -- but it's doubtful they'll last that long!