¾c. very finely chopped candied orange peel (4oz. pkg.)
2 (4oz.) bars sweet cooking chocolate
Stir cream and sugar together to blend well. Stir in flour, almonds and orange peel. Drop by scant teaspoonfuls about 1¼" apart onto heavily greased and floured baking sheet. Flatten cookies with spatula; they will be about ½ to ¾" apart after flattening.
Bake in moderate oven (350°) about 10 to 12 minutes, until cookies brown lightly around edges. (Centers of cookies will be bubbling when you remove them from oven.) Let stand 2 or 3 minutes or until they become firmer. Place on wire rack or waxed paper to cool.
Meanwhile, melt chocolate over hot, not boiling, water. When cookies are cool, turn upside down and brush with melted chocolate. Let dry several hours or overnight at room temperature to give chocolate time to set. (In hot, humid weather, use chocolate confection coating, melted, instead of sweet cooking chocolate.) Store in covered container in refrigerator or freezer.