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Dolce alla Fiorentino
Better known simply as Florentines.

type: drop
makes: 3 dozen

3/4 cup almonds, pecans, or hazelnuts, ground
1/4 cup all-purpose flour
1/2 cup butter
1/3 cup sifted powdered sugar
5 tablespoons heavy whipping cream
3 tablespoons candied orange peel
3 ounces semi-sweet chocolate, roughly chopped
2 ounces bittersweet chocolate, roughly chopped
1/2 teaspoon vegetable shortening

Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Combine ground nuts and flour; set aside.
In a saucepan, bring butter, sugar, and cream to a boil.
Remove from heat and gradually add dry ingredients.
Stir in candied orange peel. Batter will be very thin.
Drop by the spoonful on to cookie sheets about 3" apart.
Spread batter into 2" rounds.
Bake 12-15 minutes or until edges start to brown.
Don't worry if centers are still bubbly.
Cool on cookie sheets on wire racks.
Melt semi-sweet chocolate, bittersweet chocolate, and vegetable oil together.
Place cool cookies upside down on wire racks.
Brush bottoms with the melted chocolate.
Let set.

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