Chocolate-dipped Orange And Ginger Florentines

Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		December 19	1	Servings

INGREDIENTS

3		Oranges
1/2	c	Plus 4 tablespoons sugar
1/2	c	Water
1/2	c	Plus 2 tablespoons whipping
		cream
1/2	c	Sugar
1/4	c	Firmly packed golden brown
		sugar
2	T	Unsalted butter, 1/4 stick
2/3	c	Lightly toasted sliced
		almonds
1/4	c	All purpose flour
2	T	Finely chopped crystallized
		ginger
6	oz	Bittersweet, not
		unsweetened or
		semisweet
		chocolatechopped

INSTRUCTIONS

For peel:  Remove peel from oranges (orange part only) in strips using
vegetable  table peeler. Finely chop enough peel to measure 2 teaspoons
and set  aside for cookie batter. Blanch remaining peel in small
saucepan of  boiling water 2 minutes. Drain. Return blanched orange
peel strips to  saucepan. Add 1/2 cup sugar and water and bring to
boil, stirring  frequently. Boil 5 minutes. Drain; reserve syrup for
another use.  Sprinkle 2 tablespoons sugar on plate. Arrange orange
peel strips atop  sugar. Sprinkle with remaining 2 tablespoons sugar.
Let stand 15  minutes. Remove peel from sugar. Finely chop enough peel
to measure 2  tablespoons; reserve remainder for another use.  For
cookies:  Preheat oven to 350F. Line 2 heavy large cookie sheets with
foil.  Lightly butter foil. Combine first 4 ingredients in heavy small
saucepan. Cook over medium heat just until sugar dissolves, stirring
constantly. Add 2 teaspoons minced unsugared peel, 2 tablespoons
chopped sugared orange peel, almonds, flour and ginger. Bring mixture
to boil, stirring frequently.  Drop 1 level tablespoon mixture (mixture
will be runny) onto prepared  cookie sheet. Repeat 5 more times,
spacing cookies about 3 inches  apart. Repeat procedure with second
cookie sheet. Bake cookie until  edges are pale golden, brown, about 8
minutes (cookies will spread).  Remove cookie sheets from oven. Using
3-inch round cookie cutter,  push cookie sides in to reshape cookies
into 3-inch rounds. Slide  foil off sheets. Cool cookies on foil. Turn
foil over. Carefully peel  off cookies. Line same cookie sheets with
new foil. Repeat with  remaining batter.  Line 2 cookie sheets with
foil. Melt chocolate in top of double  boiler over simmering water,
stirring occasionally until smooth.  Remove from over water. Dip 1
cookie halfway into chocolate; shake  off excess chocolate. Place
cookie on prepared sheet. Repeat with  remaining cookies. Refrigerate
until chocolate sets, about 30  minutes. Remove cookies from foil. (Can
be prepared 2 weeks ahead.  Refrigerate in airtight container between
sheets of waxed paper. Let  cookies stand 20 minutes at room
temperature before serving.)  Makes 24.  Bon Appetit December 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2365 Calories From Fat: 875 Total Fat: 102.7g Cholesterol: 224.1mg Sodium: 139.9mg Potassium: 1175.6mg Carbohydrates: 376.7g Fiber: 21.6g Sugar: 258g Protein: 17g