Fig And Poppy Florentines

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

These lacy confections are chewy with occasional bits of hazelnut and fig. Store them in an airtight container at room temperature for up to three days, or in the freezer for up to two months. If making these ahead, freeze the cookies before dipping in chocolate.

Ingredients

• 3.4 cup (175 ml) granulated sugar
• 1/4 cup (60 ml) butter (or hard margarine)
• 3 tbsp. (50 ml) half-and-half cream
• 2 tbsp. (30 ml) liquid honey
• 1 cup (250 ml) flaked hazelnuts (fillberts)
• 1/2 cup (125 ml) finely chopped dried figs
• 1/4 cup (60 ml) all-purpose flour
• 2 tbsp. (30 ml) poppy seeds
• 1 tsp. (0.5 ml) salt
• 2/3 cup (150 ml) dark chocolate melting wafers

Directions

1. Combine first 4 ingredients in small saucepan on medium.
2. Heat and stir for about 5 minutes until butter is melted and sugar is dissolved.
3. Bring to a boil.
4. Remove from heat.
5. Combine next 6 ingredients in small bowl.
6. Add to sugar mixture.
7. Stir well.
8. Let stand for 30 minutes.
9. Drop, using 2 tsp. (10 ml) for each, about 5 inches (12.5 cm) apart onto parchment paper-lined cookie sheets.
10. Spread to 2 inch (5 cm) diameter with back of spoon.
11. Bake in 350°F (175°C) oven for about 9 minutes until golden.
12. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely.
13. Place chocolate in small microwave-safe bowl.
14. Microwave on medium, stirring every 30 seconds, until almost melted.
15. Stir until smooth.
16. Dip one edge of each cookie into chocolate, allowing excess to drip back into bowl.
17. Transfer to parchment paper-lined cookie sheets.
18. Repeat with remaining cookies and chocolate.
19. Let stand until set.

Makes about 34 cookies