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1
For Filling: Coarsely chop chocolate in processor or food grinder.
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2
Add all dried fruit and orange peel and chop finely.
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3
Blend in honey and spices.
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4
Refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
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5
For pastry: Cream butter and sugar with electric mixer.
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6
Beat in egg and lemon peel.
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7
Mix in flour and baking powder until smooth dough forms.
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8
Wrap with plastic.
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9
Cover and refrigerate at least 1 hour or overnight.
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10
Preheat oven to 375 degrees F.
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11
Divide pastry and filling into thirds.
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12
Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
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13
Trim edges.
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14
Form one portion of filling into 13-inch rope.
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15
Arrange on top of pastry 1 inch from long edge.
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16
Fold far edge of pastry over filling.
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17
Brush with water and fold up near edge to enclose filing.
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18
Pinch edges to seal.
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19
Cut pastry diagonally into 1-inch pieces.
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20
Arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
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21
Repeat with remaining dough.
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22
Bake until cookies are golden, about 14 minutes.
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23
Cool completely on racks.
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24
Store cookies in airtight container.
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25
Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it.
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26
(Reserve oranges for another use.) Cut peel into 1/8 inch wide strips.
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27
Boil with 6 cups water in heavy large saucepan 10 minutes.
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28
Drain.
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29
Repeat with 6 cups fresh water.
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30
Drain well.
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31
Combine 1 1/4 cups water, sugar and honey in same saucepan.
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32
Heat over low heat, swirling pan occasionally, until sugar dissolves.
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33
Increase heat and bring to a boil.
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34
Mix in peel.
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35
Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
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36
Cool in colander, stirring occasionally.
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37
Store in airtight container (can be refrigerated up to 2 weeks).
