1/4 cup heavy cream
1/3 cup sugar 1⁄4
1/4 cup butter
1/2 cup almonds, ground
1/2 cup almonds, sliced
1/4 cup candied orange, finely chopped 2 Tbs. flour

4 oz. semi-sweet chocolate

Mix cream, sugar and butter in a saucepan, stirring occasionally. Cook over low heat until butter is melted. Turn heat to medium high and bring to a boil. Meanwhile, whirl 1/2 cup of the almonds in a blender to fine grind. Remove cream mixture from heat. Stir in almonds, sliced almonds, orange peel and flour to make a very thin batter. Drop by level Tbs. on a lightly greased (w/ butter so it won’t stick) and floured cookie sheet (6-8 cookies on each sheet.) Flatten with back of spoon to about 2” in diameter. Bake at 350 for 10-12 minutes (until edges are slightly browned-centers will still be bubbling.) Carefully lift each cookie, after they have cooled 2-3 minutes, from baking sheet to a cake rack. Cool and then turn upside down on a piece of waxed paper. Melt chocolate over warm water (double boiler). With knife spread a thin layer of chocolate on each cookie. Let cool until chocolate is firm.
Makes about 30 cookies.

~Maude Marian Barker Bevan


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