Recipe courtesy of Gourmet Magazine

Miniature Florentines

  • Level: Intermediate
  • Total: 41 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 20 min
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Ingredients

1/2 cup sugar

3 1/2 tablespoons unsalted butter

2 1/2 tablespoons mild honey

2 tablespoons heavy cream

2/3 cup sliced almonds

1/4 cup finely chopped fine-quality candied orange peel

8 ounces fine-quality bittersweet chocolate, finely chopped

Directions

  1. Preheat oven to 400 degrees F.
  2. Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. Remove from heat and stir in almonds and orange peel (batter will be thin).
  3. Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.)
  4. Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (The cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
  5. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.
  6. Cook's Note: Cookies keep, layered between sheets of waxed or parchment paper (do not overlap) and chilled in an airtight container, 1 week.
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