Page 172 - Classic Cookies with Modern Twists

the almond mixture, orange zest, and the remaining 2½ cups
almonds. Set aside.

2. In a medium saucepan with a heavy bottom over medium-low
heat, combine the golden sy r up, cream, sugar, honey, and butter,
stirring const antly until the mixture comes to a boil and a candy

thermometer reads 230 degrees F. Remove the saucepan from
the heat.

3. Preheat the oven to 350 degrees F. Add the almond mixture to
the saucepan, stirring with a heat-resist ant spatula until the

ingredients are evenly coated.

4. To make desired shapes or irreg ular-size pieces from one
large cookie, pour the batter onto a ver y at parchment lined–

baking sheet. Allow it to cool slightly before using an offset
spatula to spread the batter; it will continue to spread on its ow n
in the oven. Bake for 20 minutes, or until the batter bubbles all
over and turns golden brow n. Remove the baking sheet from the
oven and, while it’s still warm, stretch the cookie to the desired

thinness. Cut it into shapes using a pizza cutter or cookie
cutters, or, for irreg ular pieces, break the sheet with your hands
when completely cool. To make individual cookies, drop batter

by the rounded teaspoon onto a ver y at parchment lined–
baking sheet or into mufn tins. Bake for 11 to 13 minutes, or
until the cookies bubble all over and are golden brow n.

5. In a double boiler or a met al bowl suspended over a pot of
barely simmering water, melt the chocolate. Remove from the

heat and spread over half of the cookies. Top with a second
cookie and nish with a drizzle of melted chocolate. Set the
cookies aside until the chocolate sets, about 2 hours.