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Foodgeek: |
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Rating: |
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Servings: |
2 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup butter
1/3 cup firmly packed light brown sugar
2 tbsp. honey
2 tbsp. light corn syrup
1 tbsp. heavy cream
3/4 cup sifted cake flour (not self rising flour)
1/4 tsp. salt
1 cup slivered blanched almonds
3 oz. candied orange peel, finely chopped
Chocolate Glaze (triple recipe)
Chocolate Glaze:
3 oz. semisweet chocolate pieces
3 tbsp. butter
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Directions:
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FOR THE CHOCOLATE GLAZE:
Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water. Remove from heat and stir until chocolate is melted. Blend in butter. This will also glaze one 8-inch tubed cake. Triple the recipe for the cookies.
FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy. Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
Bake at 350 F. about 7 minutes. (Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.)
Cool 2 to 3 minutes on cookie sheets. Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze. When chocolate is almost set, draw wavy lines through glaze. About 2 dozen cookies.
Canadian Family Cookbook
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Comments from olga
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An Austrian cookie despite its Italian sounding name.
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