1 pound best-quality bittersweet chocolate, such as Callebaut or Valrhona,
chopped
Heat oven to 325° F. Combine honey, sugar, and butter in a small saucepan, and
bring to a boil over medium-high heat. Cook until the temperature reaches 238°
F. (the soft-ball stage) on a candy thermometer. Meanwhile, in a large bowl,
combine nuts, dried fruit, flour, and spices.
Pour honey-sugar mixture over contents in large bowl, stirring with a wooden
spoon to combine. When cool enough to handle, form into 1-inch balls with hands
coated with vegetable shortening to prevent sticking. Place on a baking sheet
lined with a Silpat (French nonstick baking mat) or parchment paper, and flatten
into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12
minutes. Transfer to a cooling rack.
Meanwhile, melt the chocolate: In the top of a double boiler or in a heat-proof
bowl set over a pan of simmering water, stir chocolate with a spatula until
smooth. Working quickly, using a small offset spatula, spread a thick layer of
chocolate on the back of each cooled cookie. Place cookies, chocolate side up,
on a wire rack until chocolate is hardened. Store between layers of parchment
paper in an airtight container.
