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Florentines

1/4 cup butter
1/3 cup light brown sugar (firmly packed)
1/4 cup sifted flour
1/4 cup whipping cream, plus 1 tablespoon whipping cream
3/4 cup finely chopped almonds
4 ounces semisweet chocolate
3 tablespoons butter

Preheat oven to 350F. Cream butter and sugar until light and fluffy.
Stir in flour alternately with cream, then mix in almonds. Drop
teaspoons of batter 3-inches apart on greased and floured baking
sheets. With a knife dipped in cold water, spread the batter into
2-inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking
sheets then transfer to wire racks. If cookies become hard to
remove, return to the oven for 1-or-2 minutes to soften. Melt
chocolate with butter and cool slightly. Spread over bottoms of
cookies.

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