Florentines

 

3/4

cup whipping (heavy) cream

1/4

cup sugar

1/2

cup slivered almonds

1/2

pound candied orange peel, very finely chopped

1/4

cup Gold Medal® all-purpose flour

2

bars (4 ounces each) sweet baking chocolate

• 1 Heat oven to 350ºF. Generously grease and flour cookie sheet.
• 2 Stir whipping cream and sugar together until well blended. Stir in almonds, orange peel and flour. Dough will be very thin.
• 3 Drop by scant teaspoonfuls onto cookie sheet. Flatten with knife or spatula.
• 4 Bake 10 to 12 minutes or just until cookies brown lightly around edges. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
• 5 Melt chocolate bars over low heat. Turn cookies over; spread with chocolate. Allow to dry 8 hours at room temperature or until chocolate becomes firm. Store in covered container or in refrigerator.