Instructions: Preheat oven to 350 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small saucepan, melt butter. Set aside to cool.

Place almonds in food processor, and pulse until coarsely chopped. Add oats, and pulse until finely chopped, but not ground to a powder.

In a medium bowl, add melted butter, sugar, almond mixture, egg, candied orange peel, orange juice, vanilla, cinnamon, and salt. Stir to combine.

Drop batter onto prepared baking sheets 1 teaspoon at a time, about 2 inches apart. Bake until brown around edges and lighter in the center, 8 to 10 minutes. Transfer entire Silpat or parchment paper to wire rack to cool completely.

In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate. Remove from heat, and allow to cool. Stir in orange oil.

Arrange cookies bottom side up on a baking sheet. Use a small offset spatula to spread about 1 teaspoon of chocolate on each inverted cookie. Sandwich cookies, chocolate sides together, and serve. Finished cookies can be stored between sheets of parchment paper in an airtight container for up to 1 week.

This recipe yields about 40 cookies.

Yield: 40 cookies

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