*  Exported from  MasterCook Mac  *
                         Ginger-Almond Florentines
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Heavy cream
      1/2  Cup           Granulated sugar
      1/4  Cup           Firmly packed dark brown sugar
    2      Tablespoon    Unsalted butter
      2/3  Cup           Sliced almonds -- lightly toasted
      1/4  Cup           All-purpose flour
      1/4  Cup           Finely chopped crystallized
    2      Teaspoon      Grated orange zest
    1 1/2  Teaspoon      Grated lemon zest
      1/2                Chocolate coating
                         -----chocolate coating-----
    8      Ounce         Semisweet or bittersweet chocolate
    2      Teaspoon      Vegetable shortening
 Recipe by: Williams-Sonoma Kitchen Library - Cookies & Preparation Time: on
 T    Preheat oven to 350~. Line 2 large, heavy baking sheets with aluminum
 foil. Lightly butter foil.    Combine cream, granulated sugar, brown sugar
 and butter in a heavy  saucepan. Cook over medium heat, stirring
 constantly, just until sugars  dissolve and butter melts. Add almonds,
 flour, ginger, and orange and lemon  zests. Bring mixture to a boil,
 stirring constantly. Remove from heat.    Drop 1 tablespoon batter (batter
 will be runny) onto a prepared baking  sheet. Repeat five times, spacing
 cookies 3 inches apart. Repeat with  second baking sheet.    Bake until
 deep brown, about 10 minutes. Remove from oven. Using a round  cookie
 cutter or a glass 3 inches in diameter, push hot cookie edges in  toward
 center to neaten them, shaping into 3-inch rounds. Slide foil off sheets.
 Line the same sheets with new foil, butter foil and repeat with  remaining
 batter.    Cool cookies completely on the foil. Carefully peel cookies off
 foil and arrange them smooth-side up on the baking sheets. Spoon 1 teaspoon
 of the  hot chocolate coating in center of each and, using a small icing
 spatula or  knife, spread to edges. Refrigerate until chocolate is set,
 about 30 minutes. Store layered between waxed paper in airtight container
 in  refrigerator for up to 2 weeks.    Makes about 2 dozen. 
    CHOCOLATE COATING:  Combine chocolate and shortening in top of double
 boiler. Melt over (not touching) water just until smooth, stirring
 occasionally. Remove from heat. Alternatively, melt chocolate and
 shortening in heatproof bowl placed over (not touching) simmering water.
 Dip one flat side of biscotti into warm chocolate or spread like icing.
 Refrigerate until chocolate sets.    Makes about 3/4 cup. 
    Typed for you by Marjorie Scofield    4/3/96 
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