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1/2 cup heavy cream

1/2 cup granulated sugar

1 cup finely chopped almonds or hazelnuts

1/4 pound finely chopped candied orange peel

1/4 cup all-purpose flour

1/8 teaspoon salt

Chocolate Icing (recipe follows)

1. Heat oven to 375*F (190*C). Lightly grease baking sheets.
2. Combine first six ingredients, mixing well. Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheets. Flatten each with a knife dipped in cold water.
3. Bake about 10 minutes or until browned around the edges. Cool, flat side up, on wire racks. Drizzle chocolate icing decoratively over cooled cookies.

Makes 24.

Chocolate Icing:

1 1/3 cup semisweet chocolate pieces

2 tablespoons heavy cream or water

1. Melt chocolate in a double boiler; add cream or water. Stir until smooth.