4,4 / 10
ready in 40 min.
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup butter (cut into cubes)
- ¼ cup honey
- 1 tablespoon lemon zest (or orange zest)
- ½ cup heavy cream
- ½ cup Candied fruit (finely chopped)
- ¼ cup sifted all-purpose flour
- ½ cup Candied cherry (or ginger)
- 2 cups sliced almonds
- 1 ¼ cups baking, dark semi-sweet chocolate
- 2 teaspoons Canola oil
Store in an airtight container.
Preheat oven to 350º F. Line two baking sheets with SILPAT mats or parchment paper.
In a saucepan set over medium heat, add sugar, vanilla, butter, honey, zest and cream. Bring to a boil, stirring constantly with a wooden spoon. Once the mixture begins to caramelize, quickly add the candied fruit, flour, candied cherries or ginger and the almonds. Remove pan from heat source and stir until thoroughly blended.
Using two teaspoons, drop by spoonfuls onto prepared baking sheet, leaving ample spacing between each cookie, as cookies will spread considerably.
Bake for 10 minutes or until golden brown. Allow to cool on the baking sheet for 1 minute before carefully removing with an offset spatula to a wire rack to cool completely.
In the top of a double boiler, set over simmering water, combine chocolate and oil, stirring until melted. Spread melted chocolate on the flat side of each cookie using the back of a teaspoon; spread thinly. Use the back of a dinner fork to create swirls. Let chocolate set prior to serving. Garnish with candied fruit if desired. Serve.