Cherry Orange Florentines Recipe

How to make it

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• Preheat oven to 350*.
• Line 2 cookie sheets with parchment paper.
• Place butter, sugar, heavy cream, and honey in a medium saucepan and bring to boil.
• Swirl pan around a few times to blend ingredients.
• Reduce heat until mixture is at a low boil and cook to 230* on a candy thermometer(if you dip a spoon into the mixture and dribble it in a glass of cold water, it will spin a thread).
• Stir almonds, cherries, candied peel, and flour into cream mixture with a wooden spoon until evenly combined.
• Scrape mixture into a bowl (it will cool more quickly) and allow to cool room temperatrue.
• Stir occasionally to release heat:mixture will thicken.
• Drop by generously rounded tsp 4 inches apart on cookie sheets.
• The rounder your drops the rounder and more attractive your baked cookies will be.
• Bake until an even golden brown(absolutley remember to shift pans front to back halfway through), about 12 minutes.
• Cookies will bubble and spread possibly lose their round shape.
• Place pans on racks.
• If the cookies misshapen, immediately coax them into a round shape by pushing stray edges with side of an offset spatula(or butter knife)dipped in hot water.
• Slide parchment onto racks to cool cookies completely.
• Meanwhile melt the chocolate in a double boiler over simmering water.
• Carefully remove cooled cookies from sheet with spatula or your fingers.
• Using a small offset spatula, spread chocolate over bottoms of cookies.Make a wavy pattern with a decorators comb or fork, if desired.
• Place cookies chocolate side up, back on sheet.
• Place in refigerator until chocolate is set.