---------- 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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