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  • 3/4 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • 3 tablespoons honey
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1-3/4 cups sliced almonds
  • 3 tablespoons finely chopped candied orange peel
  • Semisweet chocolate chips, optional
  • Red or green candied cherries, halved, optional


  • 1. In a large saucepan, combine the sugar, butter, cream, honey, lemon zest and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 4 minutes or until a candy thermometer reads 225°. Remove from the heat; stir in almonds and orange peel.
  • 2. Drop by scant tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 350° until golden brown, 6-8 minutes. Immediately flatten warm cookies with the back of a spoon. Cool completely on parchment paper.
  • 3. If desired, melt chips in a microwave; stir until smooth. Spread or brush over bottoms of cookies. Use a fork to create wavy lines in chocolate. Place a cherry half in the center. Let stand until set.

Nutrition Facts

1 each: 60 calories, 4g fat (2g saturated fat), 7mg cholesterol, 29mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


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