Crispy sweet pistachio Florentines laced with finely chopped candied orange peel and red cherries and dressed in luscious semisweet chocolate.

Pistachio Florentine Cookies

3 tablespoons butter or margarine
1/2 cup heavy cream
2/3 cup granulated sugar
1 1/4 cups shelled pistachios, coarsely chopped
1/2 cup candied orange peel, finely chopped
1/3 cup candied red cherries, finely chopped
6 tablespoons all-purpose flour
1/3 cup to 1/2 semisweet chocolate morsels

1. In medium-size saucepan, melt butter. Add cream; bring to boil. Remove from heat; stir in pistachios, orange peel, cherries and flour. Spread mixture to approximately 17x11-inch rectangle on well-greased baking sheet.
2. Preheat oven to 350°F (175°C) .
3. Bake for 10 to 12 minutes or until mixture is slightly set. Remove from oven.
4. Using a 2-inch cookie cutter, cut partially baked pistachio mixture into 24 to 30 pieces. Remove pieces from around hearts.
5. Bake at 350°F (175°C) for 3 to 5 minutes longer until firm enough to lift off baking sheet. Florentines should not be crispy at this point. Cool on baking rack until firm and crisp.
6. Melt chocolate morsels over low heat. Spread thin layer of chocolate on backsides of each Florentine to cover half or entire surface.
7. Sprinkle with finely chopped pistachios or run a fork across chocolate to make lines.

Makes 24 to 36 Florentines.

Cooking Tip: Bake Florentine pieces from around cookie cut-outs as directed for the second baking above. Cool. Crumble and serve over ice cream.

Recipe and photograph provided courtesy of the California Pistachio Commission.