These crisp Italian cookies are loaded with fruits and nuts and coated with thin layers of luxurious dark chocolate.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1/3 cup sugar||1/4 cup finely chopped candied cherries|
|4 tbsp butter||1/4 cup finely chopped sliced blanched almonds|
|1 tbsp honey||1 tbsp heavy cream|
|1/2 cup all-purpose flour||1 tsp lemon juice|
|1/4 cup chopped mixed candied peel||6 oz (175 g) bittersweet chocolate, coarsely chopped|
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Melt the sugar, butter, and honey together in a medium saucepan over low heat. Remove from the heat and let cool until just warm. Stir in the flour, candied peel, cherries, almonds, cream, and lemon juice. Drop teaspoons of the dough, spaced 1 1/2 in (3.5cm) apart on the baking sheets.
Bake for 10 minutes, or until pale brown. Do not let them get too dark. Let cool on the baking sheets for about 3 minutes to set, then transfer to a wire cake rack and cool completely.
Melt the chocolate in a small heatproof bowl set over a saucepan of hot, not simmering, water. Remove from the heat. Spread a thin layer of chocolate on the flat side of each cookie, and return to the wire rack, upside down, to set. Repeat with a second layer of chocolate. Just before they set, make a wavy line in the chocolate with the tines of a fork.
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