Submitted by Sandra Wincokski Queens, NY.
- ½ cup sugar
- 3½ Tablespoons unsalted butter
- 2½ Tablespoons honey
- 2 Tablespoons whipping cream
- ⅔ cup sliced almonds
- ¼ cup finely chopped candied orange peel
- 8 oz. fine-quality bittersweet chocolate (not unsweetened), finely chopped
- Preheat oven to 400°F.
- In a heavy sauce pan, combine the sugar, butter, honey, and cream. Bring to boil over a moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes.
- Remove from heat and stir in almonds and orange peel (batter will be thin).
- Drop level half teaspoons of batter about 2 inches apart on parchment-lined baking sheets.
(Batter will thicken as it cools; you may need to reheat for last few batches.)
- Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes.* (Cookies will look runny at this point.)
- Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely.
(These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
- Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
- Dip about one third of each cookie into chocolate, and then transfer to a parchment-lined tray.
- Let stand until chocolate is set, about 1 hour.
- You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don’t give in to this urge as the cookies must go in the middle of the oven to cook through and brown evenly.