1/2 cup heavy cream
1/2 cup sugar
1 cup almonds or hazelnuts -- finely chopped
1/4 pound candied orange peel -- finely chopped
1/4 cup flour
8 ounces semisweet chocolate
2 tablespoons cream or water
Mix all ingredients together and arrange 2 inches apart, by teaspoonfuls, on
baking sheet. Flatten each with a knife dipped in cold water.
Bake about 10 minutes, or until browned around the edges. Cool, flat side up, on
racks, then spread with chocolate icing.
Icing: Melt chocolate in a double boiler; add cream or water. Stir until smooth
and spread on the flat side of the cookies.