ORANGE CHOCOLATE CRISPS
Yield 24
Number Of Ingredients 2
Steps:
- a saucepan mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. Bake the cookies in a moderate oven (350° F.) for about 10 minutes. Remove them from the oven and let them stand for about 5 minutes. Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. Chill them. Makes about 24.
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