---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Florentines
  Categories: Cookies
       Yield: 28 servings
  
       1 c  Blanched almonds; *
     1/2 c  Mixed candied fruits &peels*
     1/3 c  Butter
     1/3 c  Milk
     1/4 c  Sugar
       2 tb Honey
     1/4 c  To 1/2 c all-purpose flour
     3/4 c  Semi-sweet chocolate pieces
       2 tb Shortening
  
      * finely chopped  These crisp, nutty cookies are said to be a gift from
   Florence, Italy. The thin layer of chocolate spread over the bottoms makes
   them taste positively decadent.
   
      Preheat oven to 350.  In a bowl combine almonds, fruits and peels; set
   aside. In a medium saucepan combine butter, milk, sugar and honey. Bring to
   a full rolling boil, stirring occasionally. Remove from heat. Stir in
   almond mixture; stir in 1/4 cup flour (adding more if mixture is too
   liquidy).
       Drop by level tablespoonfuls, at least 3 inches apart, onto a greased
   and floured baking sheet. (Prepare only 6 cookies at a time on a baking
   sheet.) Using back of spoon, spread dough to 3- inch circles. Bake at 350
   for 8-10 minutes. Remove from oven and let stand 1 minute on baking sheet.
   Carefully remove with spatula to waxed paper. Cool completely.
   
       In a small saucepan melt chocolate pieces and shortening over low heat.
   When cookies are cooled, evenly spread bottom of each cookie with about 1
   teaspoon of the chocolate mixture. When chocolate is almost set, draw wavy
   lines through it with tines of a fork. Store cookies, covered, in
   refrigerator.
    Yield: 28 cookies.  Pat Thomas, retired food editor, Yakima WA
  
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