Finely grind nuts with remaining nut flour ingredients in a food processor.
Ingredients you will need
Nut Flour
Nuts
Equipment you will use
Food Processor
1
Beat together brown sugar, honey, and butter in a large bowl with an electric mixer at medium-high speed until creamy.
Ingredients you will need
Brown Sugar
Butter
Honey
Equipment you will use
Hand Mixer
Bowl
2
Add eggs 1 at a time, beating well after each addition.
Ingredients you will need
Egg
3
Mix in nut flour at low speed until just blended, then stir in candied fruit.
Ingredients you will need
Candied Fruit
Nut Flour
4
Preheat oven to 350°F.
Equipment you will use
Oven
5
Arrange rice-paper rounds, shiny sides down, on 2 large baking sheets.
Ingredients you will need
Rice
Equipment you will use
Baking Sheet
6
Roll level 2-tablespoon amounts of dough into balls with dampened hands, then put 1 on each paper round and flatten slightly (dough will spread to cover paper during baking).
Ingredients you will need
Spread
Dough
Roll
7
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until surface no longer appears wet, about 15 minutes total.
Ingredients you will need
Cookies
Equipment you will use
Oven
8
Transfer to racks to cool.
1
Sift confectioners sugar into a bowl, then stir in water until smooth. Evenly brush tops of cooled cookies with icing.
Ingredients you will need
Powdered Sugar
Cookies
Icing
Water
Equipment you will use
Bowl
2
Let icing set, about 1 hour.
Ingredients you will need
Icing
3
* Available at Fauchon (212-308-591
4
or The
5
Baker's Catalogue (800-827-6836).
1
• These cookies improve with age but icing will darken. If making ahead, do not ice until day of serving. Cookies keep, layered between sheets of wax paper, in an airtight container 1 month.