Chocolate peanut butter cookies

Florentines

• 12 DOUBLE CHOCOLATE COOKIES
• 4 TBSP ICING SUGAR
• 100 GRAM PEANUT PUTTER

• 120 GRAM FLOUR
• 100 GRAM BUTTER
• 100 GRAM SUGAR
• 4 TBSP HONEY
• 50 GRAM RAISINS
• 50 GRAM DRIED CHERRIES
• 50 GRAM SUGARED CITRUS PEEL
• 100 GRAM ALMONDS, chopped
• 100 GRAM CHOCOLATE, chopped

Stir the icing sugar through the peanut butter. "Glue" two cookies together with a layer of the peanut butter mixture.

Melt the butter and dissolve the sugar, and the honey. Take off the heat and stir in the almonds, citrus peel, cherries, and raisins. Then stir in the flour. Put the batter in a greased oven tin. Bake 20 minutes at 170 degrees Celsius. Cut in rectangular cookies and allow the cookies to cool down. Melt the chocolate and dip the cookies with the bottom side into the chocolate.

I was inspired by the book "Chocolate", written by Trish Deseine, the Northern Irish female chef with French cooking habits. Even though, at the moment I bought the book, I already had most of the recipes on my own webpage for chocolate, as they were classics, the pictures looked so delicious, and the book so beautiful, that I could not leave it standing there in a shop in far away Bangkok.