You get a very big bang for remarkably little work in this fabulous pairing of chocolate and orange. These candy-like cookies are mostly fruit, nuts, and chocolate, with just a bit of flour to hold them together. Easy, elegant, and irresistible, they keep very well before they are iced. Once you add the chocolate glaze, be sure to refrigerate them.
1. Use a small offset spatula to spread the dough into thin rounds on the baking sheet.
2. Use 2 ounces semisweet chocolate, melted, for the glaze.
Recipe information
Yield
Makes about 2 dozen cookies
Ingredients
Preparation
Step 1
In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. Bake the cookies in a moderate oven (350°F) for about 10 minutes. Remove them from the oven and let them stand for about 5 minutes. Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. Chill them.
Chocolate Glaze
Step 2
Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water. Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted. For an easier glaze, use melted bittersweet chocolate.
