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Cherry Florentines

4 Tbsp. butter or butter substitute
1/3 cup honey
12 maraschino cherries, stems removed, patted dry, and quartered
1/4 cup pine nuts
1 cup sliced almonds
Zest of 1 large orange, finely grated
2 Tbsp. milk (or rice milk)

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Heat butter over low heat in large saucepan. Add honey; increase the heat to medium-high and add the cherries, pine nuts, almonds, and orange zest. Bring to a boil, stirring to coat all ingredients. Add milk. Continue to boil, stirring, until liquid has reduced and the mixture starts to hold together. Place well-spaced tablespoons of the mixture on prepared baking sheets. Bake 8 minutes or until golden brown. Remove from oven. Let cool in a dry place on baking sheets until crisp. Carefully peel cookies off the paper. Store in a cool, dry place—humidity will make them sticky. Makes 24 cookies.

 

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