Ingredients Jump to Instructions ↓

  1. 5 ounces blanched skinless almonds, finely chopped

  2. 3 tablespoons all-purpose flour

  3. 2 tablespoons finely chopped candied orange peel

  4. 3/4 cup sugar

  5. 2 tablespoons heavy cream

  6. 2 tablespoons light corn syrup

  7. 5 tablespoons butter

  8. 1/2 teaspoon vanilla

  9. 8 ounces dark chocolate candy melts

Instructions Jump to Ingredients ↑

  1. Position a rack in the center of the oven and heat to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

  2. In a medium bowl, stir together nuts, flour and orange peel.

  3. In a small saucepan, place sugar, cream, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in vanilla, and pour mixture into almond mixture, stirring just until well combined. Let cool 30 minutes.

  4. Using a 1 1/4-inch cookie scoop portion out dough and roll each piece into a ball in the hands. Place 3 inches apart (they will spread considerably) on the prepared pan and bake 10 to 11 minutes or until golden throughout. Let cool on baking sheet 5 minutes then transfer to cooling rack. Repeat with remaining dough.

  5. Melt candy melts according to package directions. Candy melts are preferred to chocolate because they hold up better when the cookies are stored. Spread a light coating of candy melt on the bottom of each cooled cookie. Let dry on a rack. Store in an airtight container when candy melt is hard.


Send feedback