To make Florentine lace cookies, boil cream and sugar, add marmalade and spices, drop the mixture onto parchment-lined baking sheets, bake the cookies for 15 to 17 minutes, and drizzle them with melted chocolate. This recipe yields 24 cookies.
Line two baking sheets with parchment paper, and preheat the oven to 350 degrees Fahrenheit. Pulverize 2 cups slivered almonds in a food processor, and set them aside.
Pour 3/4 cup heavy cream into a saucepan, and set it over medium-high heat. Add 1/2 cup white sugar and 4 tablespoons unsalted butter. Cook the mixture for five or six minutes, stirring regularly, until it thickens, then stir constantly until the edges turn brown.
Remove the pan from the heat, and stir in the pulverized almonds. Add 1/4 cup orange marmalade, 3 tablespoons flour, 1 teaspoon vanilla extract, 1/4 teaspoon orange zest and 1/4 teaspoon salt. Stir thoroughly.
Drop 6 spoonfuls of dough onto each baking sheet, leaving at least 3 1/2 inches between each spoonful. Flatten each cookie into a 2 1/2-inch round. Bake the cookies for seven minutes, rotate the baking sheets, and bake for another eight to 10 minutes. Remove the cookies from the oven.
Lift the parchment onto cooling racks. Wait 10 minutes, line the baking sheets with fresh parchment, load them with the rest of the batter, and bake the remaining cookies.
For the drizzle, chop 4 ounces bittersweet chocolate into small pieces. Place 3 ounces of chocolate into a microwave-safe bowl, and heat it at 50 percent power until melted. Stop the microwave frequently and stir the chocolate. When it is melted, add the rest of the chocolate, and microwave it at five-second intervals until all of the chocolate is melted and smooth. Drizzle the chocolate over the cookies, and refrigerate them for 30 minutes before serving.