DIRECTIONS

• Preheat oven to 350 degrees F. Line a baking sheet with parchment or a non-stick mat.
• In a bowl, stir together the finely chopped almonds, the all-purpose flour and the candied orange peel or zest.
• In a saucepan, mix the white sugar, heavy cream, corn syrup and butter. Cook over medium, stirring occasionally until sugar is fully dissolved and mix comes to a rolling boil. Boil for one minute.  Remove from heat and stir in 1/2 teaspoon vanilla until combined.
• Pour the sugar syrup into almond mix and stir until just well combined. Cool 30 to 40 minutes.
• Taking about 2 teaspoons of cookie dough (or a 1-1/4 inch small cookie scoop), roll each piece into a ball. Place each ball at least 3 inches apart because cookies will spread quite a bit when baking.
• Bake 10 to 12 minutes or until golden.
• Allow to cool on the baking sheet for five minutes then remove to rack to finish cooling. Finish baking remaining dough as directed.
• Melt 1/2 pound of candy melt wafers (Merckens, Wilton, etc,) in your choice of dark, milk, or white according to package directions. You can use melted baking chips, too, but the candy melts make a nice finish and the cookies store better. They do not store as well if using regular chocolate (that needs to be tempered).
• With a spatula, spread a light coating of melted chocolate on the bottom of each fully cooled cookie.
• Place on cooling rack, chocolate coated side up, to harden.
• Store in an airtight container with waxed paper between layers.