Chocolate-Dipped Florentine Shortbreads

• 1 1/2 sticks (6 ounces) unsalted butter, cut into 1/2-inch dice and chilled
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• Finely grated zest of 1 orange
• 1 cup plus 3 tablespoons sugar
• 1 tablespoon light corn syrup
• 1/3 cup water
• 1/2 cup chestnut honey
• 1 stick (4 ounces) unsalted butter
• 3 cups sliced blanched almonds ( 3/4 pound)
• 2/3 cup finely diced candied orange rind ( 1/4 pound)
• 3/4 pound bittersweet chocolate, coarsely chopped

1. Preheat the oven to 350.
2. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet.
3. Line the bottom with parchment paper, leaving about 1 inch overhanging at the short ends.
4. Butter the parchment.
5. In a food processor, pulse the diced butter with the sugar and the salt 6 times.
6. Add the flour and process until the mixture resembles coarse meal.
7. Spread the crumbs on the baking sheet and press them into a thin, even layer with floured hands.
8. Prick the dough all over with a fork.
9. Refrigerate for 10 minutes, or until firm.
10. Bake in the middle of the oven for 15 minutes, or until lightly browned.
11. Transfer the baking sheet to a wire rack.
12. Increase the oven temperature to 425
13. In a small saucepan, heat the cream with the orange zest over moderate heat just until bubbles appear around the edge, about 5 minutes.
14. In a heavy medium saucepan, combine the sugar with the corn syrup and water and bring to a boil over moderately high heat, stirring just until the sugar dissolves.
15. Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 5 minutes.
16. Remove from the heat.
17. Add the honey, the infused cream and the butter and stir until the butter melts.
18. Cook the caramel topping over moderately high heat until a candy thermometer registers 255, about 4 minutes.
19. Stir in the almonds and candied orange rind and immediately spread the caramel over the pastry with a wooden spoon.
20. Return the baking sheet to the oven and bake the pastry for 10 minutes, or until the topping is bubbling.
21. Transfer the baking sheet to a rack and let cool for 30 minutes.
22. Run a knife around the edge of the baking sheet to loosen the pastry and slide the parchment paper onto a work surface.
23. Using a sharp, heavy knife, cut the pastry into 2 1/2-inch strips.
24. Cut the strips into 2 1/2-by-3-inch rectangles.
25. Cut each rectangle diagonally in half.
26. Line 2 large baking sheets with wax paper.
27. Melt two-thirds of the chocolate in a bowl in a microwave oven for about 1 minute.
28. Add the remaining chocolate and stir until completely melted.
29. Dip 1 corner of each cookie into the chocolate and transfer it to the prepared baking sheets.
30. Refrigerate until the chocolate is just set, about 5 minutes.

unsalted butter, sugar, salt, flour, heavy cream, orange, sugar, light corn syrup, water, honey, butter, blanched almonds, orange rind, bittersweet chocolate

Taken from www.foodandwine.com/recipes/chocolate-dipped-florentine-shortbreads (may not work)