-
1
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
-
2
Place butter, sugar, heavy cream, and honey in a medium saucepan and bring to a boil.
-
3
Swirl pan around a few times to blend ingredients.
-
4
Reduce heat until mixture is at a low boil and cook to 230 degrees F on a candy thermometer (if you dip a spoon into the mixture and dribble it in a glass of cold water, it will spin a thread).
-
5
Stir almonds, cherries, candied peel, and flour into cream mixture with a wooden spoon until evenly combined.
-
6
Scrape mixture into a bowl (it will cool more quickly) and allow to cool to room temperature.
-
7
Stir occasionally to release heat; mixture will thicken.
-
8
Drop by generously rounded teaspoon 4 inches apart on cookie sheets.
-
9
The rounder your drops, the rounder, and more attractive, your baked cookies will be.
-
10
Bake until an even golden brown (absolutely remember to shift pans front to back halfway through), about 12 minutes.
-
11
Cookies will bubble and spread and possibly lose their round shape.
-
12
Place pans on rack.
-
13
If the cookies are misshapen, immediately coax them into a round shape by pushing in stray edges with side of an offset spatula (or butter knife) dipped in hot water.
-
14
Slide parchment onto racks to cool cookies completely.
-
15
Meanwhile, temper chocolate.
-
16
Carefully remove cooled cookies from sheet with spatula or your fingers.
-
17
Using a small offset spatula, spread chocolate over bottoms of cookies.
-
18
Make a wavy pattern with a decorators comb or fork, if desired.
-
19
Place cookies, chocolate side up, back on sheet.
-
20
Place in refrigerator until chocolate is set.
