Florentine Cookies


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Cook Time:

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Makes about 16
You can chop both the almonds and the orange peel separately in a food processor by pulsing them to fine pieces. Add 1 tablespoon flour to the orange peel when processing to keep the pieces from sticking together.

Cream together:
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
2 tablespoons honey

Beat in:
1 large egg
1/2 teaspoon vanilla

Add and mix to incorporate:
2 1/2 cups all-purpose flour
1/2 teaspoon salt

1 cup almonds, toasted and finely chopped
4 ounces candied orange peel, finely chopped (about 3/4 cup)

Mix just until almonds and orange peel are incorporated. Chill dough 3 to 4 hours.

Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

Melt 6 ounces of semisweet or bittersweet chocolate and spread onto bottoms of cookies. If desired, use a fork or a cake comb to draw a wavy pattern through the chocolate. Place the cookies on a wire rack, chocolate-side up, until the chocolate is set.