These delicate cookies are deliciously crisp, chewy and really easy to make in two stages.
Because they’re a bit posh, they also make a wonderful gift. The combination of almonds, tangy citrus zest and dark chocolate is mouthwatering. You don’t have to make your own candied citrus peel but if you do, you’ll elevate this classic little cookie to world-class proportions.
If you can resist eating them all, they’ll keep a week in an airtight container and they freeze well.
Go on, spoil yourself!
1.5 oz (40g) of butter
5 tablespoons of heavy (double) cream
2 oz (50g) of fine white sugar (caster)
3.5 oz (100g) of flaked almonds
1.5 oz (40g) of candied orange peel, finely chopped
1 oz (25g) of plain all-purpose flour, sifted
A good pinch of sea salt
5oz (150g) of dark chocolate chips such as Ghirardelli
Heat the oven to 350F/ 180C.
Grease one or two baking sheets (the cookies spread, so they’ll need plenty of room).
Put the flaked almonds and chopped peel in a large bowl. Gently bring the butter, cream and sugar to a boil then pour over the almonds and peel and stir well. Fold in the flour and a good pinch of salt stirring to combine thoroughly.
Drop heaped teaspoon amounts onto the baking sheet, at least 1.5 inches (40cm) apart and with the back of a wet fork or spoon, flatten each mound a little. Bake for about 10-12 minutes or until the edges have turned a golden brown.
Remove them from the oven and allow to cool for about 15-20 minutes, then carefully transfer them to a flat surface to cool completely.
For the chocolate coating – put the chocolate chips in a bowl set over a pan of barely simmering water. Don’t allow the bottom of the bowl to come into contact with the water or the chocolate will ‘seize’ (i.e. become hard, grainy and unfit for anything).
Once the chocolate has melted, give it a good stir and take off the heat.
Turn the cookies over, drop a teaspoon of chocolate onto the underside of each and gently spread up to the edges. Before the chocolate has set, take a fork and gently swirl a pattern in the chocolate.
They’ll set more quickly if you put them in the fridge for 15 minutes or so.