You can chop both the almonds and the orange peel separately in a food processor by pulsing them to fine pieces. Add 1 tablespoon of flour to the orange peel when processing to keep the pieces from sticking together.
PREP:1 hour 30 minutes
- 1 cup Unsalted Butter, Softened
- 2/3 cups Sugar
- 2 tablespoons Honey
- 1 Large Egg
- 1/2 teaspoon Vanilla
- 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)
Add and mix to incorporate:
Almonds, toasted and finely chopped
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.
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