|Heavy cream||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||14 Cup (224 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Chopped candied orange peel||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Semi sweet baking chocolate square||4|
Heat oven to 350 degrees.
Put cream, sugar and butter in small saucepan and set over low heat.
Cook and stir until butter is melted.
Turn up heat and bring to a boil.
Remove from heat.
Stir in slivered almonds, ground almonds, orange peel and flour.
Drop mixture by level tablespoonfuls on lightly-greased cookie sheet leaving 3 inches between each (cookies will spread).
Flatten cookies with the back of a spoon.
Bake 8 to 10 minutes or until edges are lightly browned (centres will still be soft).
Let cool on cookie sheet about 2 minutes then lift off carefully to cake racks.
Melt chocolate in top of double boiler over simmering water.
Spread bottoms of cookies with a thin coating of chocolate, spreading the chocolate right to the edges.
Let chocolate harden then store in tight tin in refrigerator.
Note: This makes quite large cookies.
Drop by teaspoonfuls for small cookies if desired.