CHOCOLATE LACE
 
Infused with orange flavorings and sandwiched with chocolate, these rich, crispy confections are suitable for the most elegant of events. The oat-and-almond mixture, which serves as a slightly sweet �flour,� gives the cookies an unusual delicate texture.

8 tablespoons (1 stick) unsalted butter
2 3/4 ounces (1/2 cup) blanched almonds
1/2 cup rolled oats
1 cup sugar
1 large egg, lightly beaten
2 tablespoons finely chopped candied orange peel
1 tablespoon strained orange juice
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 drop orange oil

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

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

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

4. Drop batter onto prepared baking sheets 1 teaspoon at a time, about 2 inches apart.

5. 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.

6. 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.

7. 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.