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Ingredients:
1/2 cup sugar
3 & 1/2 tablespoons unsalted butter
2 & 1/2 tablespoons mild honey
2 tablespoons heavy cream
2/3 sliced almonds
1/4 finely-chopped, fine-quality candied orange peel
8 oz. fine-quality bittersweet chocolate (not unsweetened), finely-chopped
Special Equipment:
parchment paper
Preparation:
- Preheat oven to 400 degrees F.
- Boil sugar, butter, honey and cream in a 1quart saucepan over 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 1/2 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, 8-10 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 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.
Cook's note:
Cookies keep, layered between sheets of wax or parchment paper (do not overlap) and chilled in an airtight container, for 1 week.
