Drop Cookies: Chocolate Florentines

Florentines are a bit of a specialty cookie. Not everyone loves them. They're basically almonds and candied fruit, so they're great for people who love these things. If you don't, don't make them. Or at least don't make them for yourself. If you do like almonds and candied fruit, this version, which features a chocolate spread, are for you.


Ingredients


⅓ cup butter or margarine
⅓ cup honey
⅓ cup sugar
2 tbsp milk
¼ cup all purpose flour
⅓ cup candied citrus peel (lemon, lime, or a mixture), chopped
⅓ cup candied cherries, chopped
⅓ cup almonds, chopped


For the Spread
½ chocolate chips
1 tbsp butter


Preparation


Heat oven to 325°F. Line a cookie sheet with parchment paper, then grease and flour. Or spray generously with cooking spray. These cookies will stick like glue, so grease well. You don't want them sticking.


Melt the butter in a small saucepan over medium heat. Remove from heat and stir in sugar, milk, and flour. Mix well until the flour and sugar are dissolved. Cook over medium heat for 5 minutes, stirring almost constantly, until mixture is slightly thickened. Remove from heat and allow to cool for 1 minute.


Add the candied peel, candied cherries, and almonds. Mix in gently so you don't crush the fruit too much. Drop by round teaspoons onto the prepared cookie sheets. Keep them about 2 inches apart because they will spread as they bake.


Bake for 10 minutes, until the edges are browned. Allow to cool on the pan for 1 minute, then use a thin spatula to remove the cookies from the pan. Work quickly so they don't harden on you. The centers should still be a little soft, so you'll have a couple minutes. Gently, because the cookies are still fragile at this point.


Cool completely on wire racks. When they are completely cool, melt the spread ingredients in a small saucepan. Working with one cookie at a time, turn the cookie over and spread the chocolate mixture on the bottom of the cookie. Keep the spread away from the edges of the cookie so it doesn't drip off as it cools. Place the cookie chocolate side up on the wire racks and allow to set completely.


Serve when chocolate is set. This recipe makes about 2 dozen cookies.