Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Blanched almonds,* 2 tb Honey
1/2 c Mixed candied fruits peels* 1/4 c To 1/2 c all-purpose flour
1/3 c Butter 3/4 c Semi-sweet chocolate pieces
1/3 c Milk 2 tb Shortening
1/4 c Sugar

* finely chopped

These crisp, nutty cookies are said to be a gift from Florence,
Italy. The thin layer of chocolate spread over the bottoms makes them
taste positively decadent.

Preheat oven to 350ø.

In a bowl combine almonds, fruits and peels; set aside. In a medium
saucepan combine butter, milk, sugar and honey. Bring to a full
rolling boil, stirring occasionally. Remove from heat. Stir in almond
mixture; stir in 1/4 cup flour (adding more if mixture is too
liquidy).

Drop by level tablespoonfuls, at least 3 inches apart, onto a
greased and floured baking sheet. (Prepare only 6 cookies at a time
on a baking sheet.) Using back of spoon, spread dough to 3- inch
circles. Bake at 350ø for 8-10 minutes. Remove from oven and let
stand 1 minute on baking sheet. Carefully remove with spatula to
waxed paper. Cool completely.

In a small saucepan melt chocolate pieces and shortening over low
heat. When cookies are cooled, evenly spread bottom of each cookie
with about 1 teaspoon of the chocolate mixture. When chocolate is
almost set, draw wavy lines through it with tines of a fork. Store
cookies, covered, in refrigerator.

Yield: 28 cookies. Pat Thomas, retired food editor, Yakima WA

Randy Shearer

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