Chocolate-Dipped Orange and Ginger Florentines

• 3 oranges
• 1/2 cup plus 4 tablespoons sugar
• 1/2 cup water
• 1/2 cup plus 2 tablespoons whipping cream
• 1/2 cup sugar
• 1/4 cup firmly packed golden brown sugar
• 2 tablespoons (1/4 stick) unsalted butter
• 2/3 cup lightly toasted sliced almonds
• 1/4 cup all purpose flour
• 2 tablespoons finely chopped crystallized ginger
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped

1. Remove peel from oranges (orange part only) in strips using vegetable peeler.
2. Finely chop enough peel to measure 2 teaspoons and set aside for cookie batter.
3. Blanch remaining peel in small saucepan of boiling water 2 minutes.
4. Drain.
5. Return blanched orange peel strips to saucepan.
6. Add 1/2 cup sugar and water and bring to boil, stirring frequently.
7. Boil 5 minutes.
8. Drain; reserve syrup for another use.
9. Sprinkle 2 tablespoons sugar on plate.
10. Arrange orange peel strips atop sugar.
11. Sprinkle with remaining 2 tablespoons sugar.
12. Let stand 15 minutes.
13. Remove peel from sugar.
14. Finely chop enough peel to measure 2 tablespoons; reserve remainder for another use.
15. Preheat oven to 350&;amp;deg;F. Line 2 heavy large cookie sheets with foil.
16. Lightly butter foil.
17. Combine first 4 ingredients in heavy small saucepan.
18. Cook over medium heat just until sugar dissolves, stirring constantly.
19. Add 2 teaspoons minced unsugared peel, 2 tablespoons chopped sugared orange peel, almonds, flour and ginger.
20. Bring mixture to boil, stirring frequently.
21. Drop 1 level tablespoon mixture (mixture will be runny) onto prepared cookie sheet.
22. Repeat 5 more times, spacing cookies about 3 inches apart.
23. Repeat procedure with second cookie sheet.
24. Bake cookie until edges are pale golden, brown, about 8 minutes (cookies will spread).
25. Remove cookie sheets from oven.
26. Using 3-inch round cookie cutter, push cookie sides in to reshape cookies into 3-inch rounds.
27. Slide foil off sheets.
28. Cool cookies on foil.
29. Turn foil over.
30. Carefully peel off cookies.
31. Line same cookie sheets with new foil.
32. Repeat with remaining batter.
33. Line 2 cookie sheets with foil.
34. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth.
35. Remove from over water.
36. Dip 1 cookie halfway into chocolate; shake off excess chocolate.
37. Place cookie on prepared sheet.
38. Repeat with remaining cookies.
39. Refrigerate until chocolate sets, about 30 minutes.
40. Remove cookies from foil.
41. (Can be prepared 2 weeks ahead.
42. Refrigerate in airtight container between sheets of waxed paper.
43. Let cookies stand 20 minutes at room temperature before serving.)

oranges, sugar, water, whipping cream, sugar, golden brown sugar, butter, almonds, flour, ginger, bittersweet

Taken from www.epicurious.com/recipes/food/views/chocolate-dipped-orange-and-ginger-florentines-2866 (may not work)