Moroccan Cookies -- Marokanky

Moroccan Cookies -- Marokanky

½ cup milk

3 tablespoons sugar

2 teaspoons butter

4 teaspoons flour

½ cup almonds, sliced and blanched

½ cup candied orange peel, sliced or chopped

Coating

3-4 semisweet chocolate baking squares

2 tablespoons butter

Heat oven to 350 degrees. Use nonstick cookie sheets or grease and flour two cookie sheets.

In a saucepan over medium heat, combine the milk, sugar, butter and flour. Bring to a gentle boil and let cook, stirring, about 3-5 minutes, or until mixture has thickened slightly. Add almonds and orange peel and stir to combine.

Pour batter from a teaspoon onto baking sheet about 4 inches apart; batter will spread into a thin layer. Bake 5-10 minutes until cookies have browned slightly. The sugar needs to caramelize, but be careful it does not burn. Let pan cool on wire rack about 6 minutes; remove carefully with spatula and cool flat side up. (Cookies are very thin and delicate.)

In a heat-proof bowl, melt chocolate and butter together in microwave. Spread over flat side of cookies and allow to cool.

Makes 16.

Nutrition values per serving: 80 calories, 5 g fat (2.5 g saturated), 10 g carbohydrates, 1 g fiber, 1 g protein, 5 mg cholesterol, 10 mg sodium.