-
1
Preheat the oven to 350.
-
2
Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet.
-
3
Line the bottom with parchment paper, leaving about 1 inch overhanging at the short ends.
-
4
Butter the parchment.
-
5
In a food processor, pulse the diced butter with the sugar and the salt 6 times.
-
6
Add the flour and process until the mixture resembles coarse meal.
-
7
Spread the crumbs on the baking sheet and press them into a thin, even layer with floured hands.
-
8
Prick the dough all over with a fork.
-
9
Refrigerate for 10 minutes, or until firm.
-
10
Bake in the middle of the oven for 15 minutes, or until lightly browned.
-
11
Transfer the baking sheet to a wire rack.
-
12
Increase the oven temperature to 425
-
13
In a small saucepan, heat the cream with the orange zest over moderate heat just until bubbles appear around the edge, about 5 minutes.
-
14
In a heavy medium saucepan, combine the sugar with the corn syrup and water and bring to a boil over moderately high heat, stirring just until the sugar dissolves.
-
15
Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 5 minutes.
-
16
Remove from the heat.
-
17
Add the honey, the infused cream and the butter and stir until the butter melts.
-
18
Cook the caramel topping over moderately high heat until a candy thermometer registers 255, about 4 minutes.
-
19
Stir in the almonds and candied orange rind and immediately spread the caramel over the pastry with a wooden spoon.
-
20
Return the baking sheet to the oven and bake the pastry for 10 minutes, or until the topping is bubbling.
-
21
Transfer the baking sheet to a rack and let cool for 30 minutes.
-
22
Run a knife around the edge of the baking sheet to loosen the pastry and slide the parchment paper onto a work surface.
-
23
Using a sharp, heavy knife, cut the pastry into 2 1/2-inch strips.
-
24
Cut the strips into 2 1/2-by-3-inch rectangles.
-
25
Cut each rectangle diagonally in half.
-
26
Line 2 large baking sheets with wax paper.
-
27
Melt two-thirds of the chocolate in a bowl in a microwave oven for about 1 minute.
-
28
Add the remaining chocolate and stir until completely melted.
-
29
Dip 1 corner of each cookie into the chocolate and transfer it to the prepared baking sheets.
-
30
Refrigerate until the chocolate is just set, about 5 minutes.
