Ingredients for about 25 cookies

• 1/2 cup (113 g) unsalted butter
• 1/2 cup (50 g) sugar
• 3 1/4 oz (100 g) candied orange peel (ideally Sicilian), finely chopped
• 1 1/4 cup (125 g) sliced almonds
• 2 tbsp whipped cream
• 8 oz (225 g) dark chocolate chopped

Preheat the oven to 350°F and prepare two baking sheets with parchment paper.

Melt the butter in a small saucepan, stir in sugar, slowly bring to a boil, then remove from heat. Add the candied orange peel and sliced almonds and mix well.

Whisk whipping cream until thick and gently stir into the almond mixture. Set aside for 10 minutes until cool and thick.

Spoon a heaping teaspoon of the mixture for each Florentine to fill both baking sheets. Space well apart as the cookies will spread.

Bake for 5 minutes until lightly set. Using a knife, shape the spread mixture into neat rounds pulling in the edges. Return shaped cookies back into the oven for another 4 minutes. Reshape again and allow to cool for 3 minutes. Carefully lift them onto a wire rack to cool.

Melt 2/3rd of the chocolate in the microwave by heating it in 30-second intervals at 50% power. Stir between intervals as the chocolate can hold its shape even though it might be melted. Near the end, you may want to use smaller intervals. Once the chocolate is melted, add the remaining 1/3rd and stir until all is melted. Cool the chocolate to room temperature. Using a flexible bladed knife, spread on the smooth underside of the Florentines. Return to the rack until the chocolate is just setting. Run a fork through the chocolate to make wavy lines an set at room temperature.

They will store in an airtight container for up to 1 week.

Ingredients

• 4 Eggs
• 500 g Sugar
• Lemon Zest
• 500 g Flour
• 1/8 teaspoon Baking Soda
• Anise

Beat the egg whites until stiff. Add the sugar and egg yolk in. Mix on low speed until combined. Add the flour lemon zest, and baking soda and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t over mix.

Cool dough in fridge for 1 hour.

Roll and cut on floured surface with wooden carved Springerle forms. Sprinkle anise on baking sheet and spread Springerle on sheet.

Let it sit overnight in a warm space.

Next day, to bake:
Preheat oven to 225°F and bake until for 20 minutes with a wooden spoon in the oven door. Bake with door closed for 10 more minutes.

Ingredients for about 7 dozen 1 1/2-inch cookies

• 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 cups flour
• 2 tablespoons finely ground espresso coffee beans

For the dipping chocolate:

• 9 ounces semisweet chocolate, chopped
• 1 tablespoon vegetable shortening

Combine the butter, sugar, and salt in a stand mixer bowl. Mix on low speed until teh butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes. Add the flour and ground espresso and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don’t overmix. Roll and cut

To bake:
Preheat oven to 300°F and bake until the top looks dry and the color has darkened slightly (about 30 min.)

Put chocolate and shortening in a small bowl. Melt in microwave until just about melted. Still pieces of chocolate in bowl that should melt as soon as stirred. Dip half of each heart into the chocolate and set on cooling rack to dry.

Ingredients for about 36 cookies

• 2 cups flour
• 2 teaspoons baking soda
• 1 1/4 teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 stick (4 ounces) softened butter
• 1 cup packed dark brown sugar
• 2 tablespoons vegetable oil
• 1/3 cup molasses
• 1 large egg
• Granulated sugar for rolling

Several hours before baking:
In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cleves, and salt. With an electric mixer, beat the butter and brown sugar until light in color and texture. Beat in the oil until blended. Scrape down the sides of the bowl, add the molasses and the egg, and beat until blended. Stir in the flour mixture until well combined. Wrap the dough in plastic and chill until firm, about 3 hours.

To bake:
Preheat oven to 375°F.

Measure the dough into tablespoon-size pieces and roll each piece between your palms to form 1-inch balls. Roll the balls into granulated sugar to coat. Put the balls 2 inches apart on lightly greased cookie sheets. Sprinkle the tops with more sugar and bake until the center surface of the cookies is barely dry, 9to 10 minutes. Let cool on the sheets for 5 minutes; transfer to a wire track to cool completely.

Ingredients

• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup confectioners’ sugar
• 1/3 cup coarsely chopped pecans
• 1/4 cup sweetened flaked coconut
• 4 ounces unsalted butter, softened
• 2 teaspoons finely grated lime zest
• 1 teaspoon pure vanilla extract

Several hours before baking:
In a small bowl, combine the flour and salt. In a food processor, combine the 1/2 cup confectioners’ sugar, the pecans, and the coconut. Process until the pecans are finely ground. With an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape down the sides of the bowl an dad the flour mixture, beating just until combined. Remove the dough from the bowl, wrap in plastic, and chill until firm, about 3 hours.

To bake:
Preheat oven to 350°F.

Measure the dough into heaping tablespoon-size pieces and roll each piece between your palms to form a ball. Put the balls 1 1/2 inches apart on lightly greased cookie sheets. Bake until the edges fo the cookies barely begin to brown, 12 to 14 minutes. Let cool on the sheets for 3 to 4 minutes and then roll into confectioners’ sugar while still warm. Repeat rolling to create a delicate powdery coating.