An Italian Holiday Treat
Crunchy, chewy Tuscan cookies are great for scooping up ice cream. Who cares if it’s cold outside?
1 3/4 cups sliced almonds
3 tbsp flour
2 tbsp orange zest (about 1 orange)
1/2 cup dried cherries
1/4 tsp sea salt
3/4 cup sugar
2 tbsp heavy cream
2 tbsp honey
5 tbsp unsalted butter
1/2 tsp pure vanilla extract
6 oz bittersweet chocolate to decorate
Preheat oven to 350F. Line baking sheet with Silpat or baking parchment.
Place almonds in food processor and pulse until finely chopped. Stir in dried cherries, flour, orange zest and salt. Set aside.
Place sugar, cream, honey and butter in a small pan. Stir over medium heat until sugar is dissolved. Bring to boil and cook for 1 minute. Remove pan from heat and stir in vanilla and almond mixture until just combined. Set aside to cool for about 30 minutes.
When mixture is cool enough to handle, roll teaspoons of mixture into balls and place on baking sheet about 4 inches apart to allow room to spread.
Bake until flat and golden brown all over, about 10 minutes. Allow to cool and harden for a few minutes, then transfer to cooling rack. Drizzle or sandwich with melted chocolate when completely cool.
Makes about 4 dozen cookies.