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1
Remove peel from oranges (orange part only) in strips using vegetable peeler.
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2
Finely chop enough peel to measure 2 teaspoons and set aside for cookie batter.
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3
Blanch remaining peel in small saucepan of boiling water 2 minutes.
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4
Drain.
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5
Return blanched orange peel strips to saucepan.
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6
Add 1/2 cup sugar and water and bring to boil, stirring frequently.
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7
Boil 5 minutes.
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8
Drain; reserve syrup for another use.
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9
Sprinkle 2 tablespoons sugar on plate.
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10
Arrange orange peel strips atop sugar.
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11
Sprinkle with remaining 2 tablespoons sugar.
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12
Let stand 15 minutes.
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13
Remove peel from sugar.
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14
Finely chop enough peel to measure 2 tablespoons; reserve remainder for another use.
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15
Preheat oven to 350&;amp;deg;F. Line 2 heavy large cookie sheets with foil.
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16
Lightly butter foil.
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17
Combine first 4 ingredients in heavy small saucepan.
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18
Cook over medium heat just until sugar dissolves, stirring constantly.
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19
Add 2 teaspoons minced unsugared peel, 2 tablespoons chopped sugared orange peel, almonds, flour and ginger.
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20
Bring mixture to boil, stirring frequently.
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21
Drop 1 level tablespoon mixture (mixture will be runny) onto prepared cookie sheet.
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22
Repeat 5 more times, spacing cookies about 3 inches apart.
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23
Repeat procedure with second cookie sheet.
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24
Bake cookie until edges are pale golden, brown, about 8 minutes (cookies will spread).
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25
Remove cookie sheets from oven.
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26
Using 3-inch round cookie cutter, push cookie sides in to reshape cookies into 3-inch rounds.
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27
Slide foil off sheets.
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28
Cool cookies on foil.
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29
Turn foil over.
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30
Carefully peel off cookies.
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31
Line same cookie sheets with new foil.
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32
Repeat with remaining batter.
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33
Line 2 cookie sheets with foil.
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34
Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth.
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35
Remove from over water.
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36
Dip 1 cookie halfway into chocolate; shake off excess chocolate.
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37
Place cookie on prepared sheet.
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38
Repeat with remaining cookies.
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39
Refrigerate until chocolate sets, about 30 minutes.
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40
Remove cookies from foil.
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41
(Can be prepared 2 weeks ahead.
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42
Refrigerate in airtight container between sheets of waxed paper.
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43
Let cookies stand 20 minutes at room temperature before serving.)
