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Ingredients
0.3 cup all purpose flour
0.5 cup cranberries dried finely chopped
0.3 cup heavy whipping cream
3 tablespoons honey
9 ounces bittersweet chocolate finely chopped
1.3 cups slivered almonds finely chopped
0.7 cup sugar
6 tablespoons butter unsalted cut into 6 pieces ()
Equipment
frying pan
baking sheet
sauce pan
baking paper
oven
Directions
Place butter, sugar, whipping cream, andhoney in medium saucepan. Attach candythermometer to side of pan. Bring mixtureto boil over medium-high heat, stirring todissolve sugar. Reduce heat to low and boilwithout stirring until candy thermometerregisters 230°F, about 4 minutes.
Removepan from heat. Immediately add choppedalmonds, 1/2 cup Candied Lemon Peel,cranberries, and flour; stir until evenlydistributed. Cool to room temperature(dough will thicken as it cools).
Position 1 rack in top third and 1rack in bottom third of oven and preheatto 350°F. Line 2 baking sheets withparchment paper. Spoon generousrounded teaspoonfuls dough (about 1-inchdiameterrounds) onto prepared bakingsheets, spacing about 4 inches apart.
Bake until cookies spread out, bubble,and are golden brown, rotating bakingsheets halfway during baking, about 16minutes total.
Place baking sheets onrack. If cookies are misshapen, use butterknife to push irregular edges in, forminground cookies. Slide parchment paper withcookies onto racks; cool completely.
Letbaking sheets cool completely, then repeatprocess with remaining dough, liningbaking sheets with fresh parchment paperbetween batches.
Stir finely chopped chocolate in metalbowl set over saucepan of simmering wateruntil melted and smooth. Using fork, drizzlemelted chocolate over cookies. Decoratewith remaining 1/2 cup finely chopped
Candied Lemon Peel. Chill to set chocolate,about 20 minutes. DO AHEAD: Can be made1 week ahead. Store layered betweensheets of parchment paper in airtightcontainers in refrigerator.
Feel free to use thinlysliced candied lemon peel (instead of finelychopped) to garnish the cookies.
