They are sometimes referred to as Florentine lace cookies because, as they bake, the cookies spread out and the chopped nuts and candied fruit form a lace pattern on the cookie sheet. Mix-ins to the batter can include nuts, candied fruit, dried apricots, or citrus zest.
Since the cookies are thin and malleable right after baking, they can be shaped by draping the just-baked cookies over a rolling pin, upside-down muffin cups, or rolled into a cigar shape. However, they must be formed quickly because they harden fast. The cookies can be drizzled or spread with chocolate on one side, sandwiched together, or just eaten as is.
Ingredients:
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3/4 cup heavy cream
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1/4 cup sugar
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1/4 cup all-purpose flour
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1/2 cup blanched almonds, very finely chopped
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3/4 cup (4 ounces) candied orange peel, very finely chopped
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2 (4-ounce) bars German sweet chocolate
Instructions:
# Gather the ingredients. Prepare baking sheets by lining them with parchment paper. Preheat the oven to 350 F.
# In a large bowl, combine the heavy cream and sugar. Stir well to blend.
# Add the flour, chopped almonds, and chopped candied orange peel. Mix well.
# Drop the mixture by teaspoonfuls, about 1 1/4 inch apart, on the prepared baking sheets. Flatten each round with a spatula to form a thin circle. The cookies will spread as they bake.
Bake in the preheated oven for 10 to 12 minutes, or until the cookies begin to brown lightly around the edges. The centers of the cookies will be bubbling when you remove them from the oven. Let the cookies stand on the cookie sheets for 2 to 3 minutes, or until they become firm enough to transfer.
# Remove the cookies from the baking sheets and cool completely on wire racks.
# Meanwhile, melt the chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until completely melted and smooth. Alternately, the chocolate can be melted in a double boiler over hot, not boiling water. Stir until melted and smooth.
# When cookies have completely cooled, turn them upside down and brush with the melted chocolate.
# Let the cookies dry several hours or overnight at room temperature to give the chocolate time to set.
# Serve with coffee or espresso.
Brownie Sundae
