1/2 c. sugar
1/3 c. heavy cream
1/3 c. honey
4 tbsp. butter
4 oz. ground candied orange peel
6 oz. blanched sliced almonds
3 tbsp. flour
8 oz. semi sweet chocolate, melted with 2 tbsp. butter

Combine the sugar, cream, honey and butter in saucepan and boil until the candy thermometer registers 240 degrees, or until a firm ball is formed. Stir in candied orange peel, almonds and flour. Drop small teaspoon of this batter on well-greased cookie sheets, leaving at least 2" between cookies. Flatten each cookie with a fork dipped in milk. Bake at 400 degrees for 8 to 10 minutes or until cookies look golden. Immediately upon removing from oven, shape each cookie with a greased round cutter. When firm, remove from sheets and cool. Coat back of each cookie thinly with melted chocolate and butter. Place in refrigerator briefly. Makes about 14 to 16.