3/4 C. honey

3/4 C. sugar

2 T. unsalted butter

1 C. almonds, finely chopped

1 C. toasted hazelnuts, chopped

1 C. dried sour cherries, chopped

1/2 C. dried apricots, chopped

1 C. candied orange peel, chopped

1/2 C. all-purpose flour

Pinch of ground cloves

1/4 t. freshly grated nutmeg

Pinch of white pepper

Vegetable shortening, melted and cooled

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.

Makes about three dozen