Try this Florentine Triangle Jewels recipe, or contribute your own.

Still searching for what to cook ?

Name: Florentine Triangle Jewels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 68
Cuisine: American
Ingredients: 1/2 c Chopped red candied cherries; 2 tb Orange Peel Grated; 1/2 c Semisweet chocolate pieces; 2 ts Vanilla extract; 1/2 c Chopped green cand. cherries; 1/2 c Chopped candied pineapple; 1/2 c Butter; cut into pieces; 1 c Sliced blanched almonds; 1 1/2 c Flour; 2 tb Whipping cream; 3/4 c Butter; 1/4 c Whipping cream; 1/2 c Powdered sugar; 1/2 c Granulated sugar

Find the most delicious recipes here

INGREDIENTS

1/2 c Chopped red candied cherries
2 tb Orange Peel ; Grated
1/2 c Semisweet chocolate pieces
2 ts Vanilla extract
1/2 c Chopped green cand. cherries
1/2 c Chopped candied pineapple
1/2 c Butter; cut into pieces
1 c Sliced blanched almonds
1 1/2 c Flour
2 tb Whipping cream
3/4 c Butter
BUTTERY CRUST
1/4 c Whipping cream
1/2 c Powdered sugar
1/2 c Granulated sugar

Servings

INSTRUCTIONS

Line a 15" x 10" jelly roll pan wtih foil. Prepare Buttery Crust. Press crust mixture evenly into bottom of foil-lined 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: 0-89586-254-9 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

NOTES

Alert editor

Florentine Triangle Jewels

1/2 c Chopped red candied cherries
2 tb Orange Peel Grated
1/2 c Semisweet chocolate pieces
2 ts Vanilla extract
1/2 c Chopped green cand. cherries
1/2 c Chopped candied pineapple
1/2 c Butter; cut into pieces
1 c Sliced blanched almonds
1 1/2 c Flour
2 tb Whipping cream
3/4 c Butter
 BUTTERY CRUST
1/4 c Whipping cream
1/2 c Powdered sugar
1/2 c Granulated sugar

Line a 15" x 10" jelly roll pan wtih foil.  Prepare Buttery Crust.  Press  crust mixture evenly into bottom of foil-lined 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: 0-89586-254-9  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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (9g)
Recipe Makes: 68 Servings

Calories: 45
Calories from Fat: 24 (53%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 5.8mg		2 %
Sodium 14.8mg		1 %
Potassium 11mg		0 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 45

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe