Candied Ginger Florentines

by Sharon Statham
Makes: 4 dozen
3/4 cup granulated sugar
3/4 cup whipping cream, not whipped
1/4 cup butter
1 3/4 cup sliced almonds
1/2 cup all-purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1/2 tsp VE Pure Vanilla Extract
4 oz. VE Belgian Dark or Bittersweet Chocolate

1. In a heavy saucepan add together sugar, whipping cream and butter. Bring to a boil over medium heat. Continue to stir until sugar has dissolved.
2. Remove from heat then stir in almonds, flour, ginger and vanilla.
3. Drop by teaspoonfuls onto greased cookie sheet about 3 inches apart. Using the back of a spoon spread into 2 inch circles.
4. Bake in 350 degree oven for 8 to 10 minutes, until set and edges are lightly browned. Remove from oven and let sit on pan for about a minute then let cool completely on racks.
5. Melt VE Chocolate then spread over bottom of Florentines. Chill in refrigerator for about 1 hour until chocolate sets OR drizzle VE Chocolate over the tops.
6. Store in airtight container in cool dry place for up to 4 days.