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, salt, spices, and baking soda/bicarb of soda. Then add the candied peel
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 evenly, 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 while you get the next batch ready. 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. Place a heat-safe bowl on the pot, 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 ♥