Yield: 1 servings

Measure Ingredient
1 cup Blanched almonds,*
½ cup Mixed candied fruits &peels*
⅓ cup Butter
⅓ cup Milk
¼ cup Sugar
2 tablespoons Honey
¼ cup To 1/2 c all-purpose flour
¾ cup Semi-sweet chocolate pieces
2 tablespoons Shortening

* 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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