These thin, crunchy almond and fruit cookies on a chocolate base are a favourite at Christmastime and throughout the year.

Preparation time: 30 minutes
Baking time: 12 minutes
Yield: 1 ½ to 2 dozen cookies.

Ingredients

• 1 cup slivered almonds
• ½ cup whipping cream
• ½ cup sugar
• ½ cup candied peel, diced
• ¼ cup all-purpose flour
• 225 grams (8 ounces) semi-sweet chocolate, finely chopped

Directions

1. Preheat oven to 180 degrees C (350 degrees F).
2. Combine almonds, whipping cream, sugar, candied peel and flour in a bowl.
3. Grease and flour a large baking sheet or line it with parchment paper.
4. Drop teaspoonfuls of the mixture on the sheet, spaced about 5 cm (2 inches) apart. Using a knife dipped in water, flatten the cookies.
5. Bake for 10 to 12 minutes or until edges are brown.
6. Allow to cool on a wire rack.
7. Place chocolate pieces in a bowl set over a pan of simmering water and stir until partially melted. Remove from heat and continue stirring until completely melted.
8. Using a knife, spread chocolate onto flat side of each cookie. Allow to harden.
9. The Florentines should be stored in the refrigerator.