1. Mix together cream and lemon juice in a small bowl and let stand for at least 10 minutes
2. In a large bowl sift together flour, almond flour, candied peel, salt, spices, and baking soda/bicarb of soda
3. In a small bowl combine brown sugar, refined coconut oil, molasses, and honey. Beat with a hand mixer for 3 minutes until lighter in color and any bits of coconut oil have been immersed. Then add heavy/double cream and mix until combined
4. Pour the wet ingredients into the dry and mix until fully combined. Push dough up the sides of the bowl to help it cool more thoroughly, then cover the bowl with a plate and chill in the fridge for about an hour
5. Before the hour is up, preheat oven to 350°F (180°C) and line a baking sheet with parchment or a silicone liner
6. Scoop out 55g balls of dough, and press the slivered almonds on top in a triangle shape
7. Bake for about 14 minutes. Let the cookies rest on the baking sheet whilst you ready the next batch. I use the plate I had covering the bowl to line up the next round of cookies. Then, transfer the baked cookies to a wire rack to cool completely.
8. While you’ve got the cookies baking, set up your double boiler, which is a small pot filled with an inch or two of water. Place a heat-safe bowl on the pot, making sure the bottom of the bowl doesn’t touch the water. Turn the heat on medium-low and pour the chocolate chips into the bowl. Allow them to melt slowly and give them a stir once they’ve gotten along to help them melt.
9. Generously coat the bottom of each (cooled) cookie with the melted chocolate. I like to let the first coat set in the fridge, then add another coat.
10. Enjoy ♥