INGREDIENTS

INSTRUCTIONS

CANDIED ORANGE PEEL
CHOCOLATE FROSTING
Per your request for recipes from other countries, I have checked my
NYTimes International Cookbook by Craig Claiborne for the following:
Florentine: Preheat the oven to 350 F. In a saucepan combine the cream,
butter, sugar, and salt and bring to a boil. Remove from the heat and add
the almonds, flour and candied orange peel.
Drop the batter from a teaspoon onto a buttered baking sheet, leaving at
least two inches between cookies. Bake 8-10 minutes. Remove from baking
sheet while hot and leave them flat or bend them slightly around the
greased handle of a wooden spoon. Let cool on a cake rack before frosting.
Candied Orange Peel: Carefully cut the peeling from the oranges and cut the
peel into slices. Cut each slice of peel ilnto the thinnest possible strip.
Combine two cups of sugar, the water, and Grand Marnier and cook until the
syrup forms a soft ball in cold water (238 F on a candy thermometer). Add
orange peel and simmer 10 minutes longer, or until most of the water has
evaporated. Drain.
Drop the strips a few at a time, in a pan containing a layer of granulated
sugar. Separate the pieces with a fork. Roll until each strip is completely
covered with sugar. Place on rack or waxed paper to dry.
Chocolate Frosting: Melt the butter and chocolate together and stir in
Grand Marnier. Use while still hot or warm.
Makes about 2 dozen cookies.
The book is full of recipes from many countries, the above is just a few of
them. If there is a particular country you are unable to get a recipe for
and would like one, please e-mail me and I will locate one for you. Posted
to EAT-L Digest 07 Apr 97 by Karyn Farrell <Syber12@AOL.COM> on Apr 7, 1997

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