|1 cup||Blanched almonds,*|
|½ cup||Mixed candied fruits &peels*|
|¼ cup||To 1/2 c all-purpose flour|
|¾ cup||Semi-sweet chocolate pieces|
* finely chopped
These crisp, nutty cookies are said to be a gift from Florence, Italy. The thin layer of chocolate spread over the bottoms makes them taste positively decadent.
Preheat oven to 350ø.
In a bowl combine almonds, fruits and peels; set aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to a full rolling boil, stirring occasionally. Remove from heat. Stir in almond mixture; stir in ¼ cup flour (adding more if mixture is too liquidy).
Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (Prepare only 6 cookies at a time on a baking sheet.) Using back of spoon, spread dough to 3- inch circles. Bake at 350ø for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet. Carefully remove with spatula to waxed paper. Cool completely.
In a small saucepan melt chocolate pieces and shortening over low heat. When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy lines through it with tines of a fork. Store cookies, covered, in refrigerator.
Yield: 28 cookies. Pat Thomas, retired food editor, Yakima WA Randy Shearer
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