|Nutritional Guidelines (per serving)|
|Servings: 20 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Position a rack in the center of the oven and heat to 350 F. Line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, stir together 5 ounces blanched skinless finely chopped almonds, 3 tablespoons all-purpose flour and 2 tablespoons finely chopped candied orange peel.
In a small saucepan, place 3/4 cup sugar, 2 tablespoons heavy cream, 2 tablespoons light corn syrup and 5 tablespoons butter. Cook over medium heat, stirring occasionally until mixture comes to a rolling boil and sugar is completely dissolved.
Continue to boil for 1 minute. Remove from heat and stir in 1/2 teaspoon vanilla, and pour sugar mixture into almond mixture, stirring just until well combined. Let cool 30 minutes.
Using a 1 1/4-inch cookie scoop, portion out dough and roll each piece into a ball in your hands. Place 3 inches apart (they will spread considerably) on the prepared pan and bake 10 to 11 minutes or until golden throughout.
Let cool on baking sheet 5 minutes then transfer to cooling rack. Repeat with remaining dough.
Melt 8 ounces dark chocolate candy melts according to package directions. Candy melts are preferred to chocolate because they hold up better when the cookies are stored. Spread a light coating of candy melt on the bottom of each cooled cookie.
Let dry, chocolate side up, on a cooling rack. Store in an airtight container when candy melt is hard.