|Sliced almonds||1 Cup (16 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Candied orange peel||1⁄2 Cup (8 tbs), finely chopped|
|All purpose flour||2 Tablespoon|
|Semi-sweet chocolate||4 Ounce|
|Solid vegetable shortening||4 Teaspoon|
In a blender or food processor, whirl 1/2 cup of the almonds until finely ground.
Combine cream, sugar, and butter in a medium-size pan and cook over low heat, stirring occasionally, until butter is melted.
Increase heat to medium-high and bring mixture to a boil; then remove from heat and stir in ground almonds, remaining 1/2 cup sliced almonds, orange peel, and flour.
Batter will be very thin.
Drop batter by level tablespoonfuls onto lightly greased and flour-dusted baking sheets, spacing cookies 3 inches apart; then spread each into a 2-inch circle with the back of a spoon.
Bake in a 350Â° oven for 10 to 12 minutes or until edges are lightly browned (centers will still be bubbling).
Let cool on baking sheets for 1 to 2 minutes, then carefully transfer to racks with a wide spatula and let cool completely.
Turn cooled cookies upside down on a piece of wax paper.
Place chocolate and shortening in top of a double boiler over simmering water; stir until melted.
With a soft pastry brush, paint a thin layer of chocolate over bottom of each cookie.
Refrigerate until chocolate has hardened; then cover lightly and store in the refrigerator for up to 3 days.