Grease and flour a cookie sheet. (Repeat greasing and flouring cookie sheet for each batch). Set asideIn a heavy medium saucepan combine 1/3 cup butter (or margarine), milk, and sugar. Bring to a full rolling boil, stirring occasionally. Remove from heat. Stir in the almonds, candied fruits and peels, and orange peels. Then stir in the flour. Drop batter from a level tablespoon at least 3 inches apart on prepared cookie sheet. Then, using the back of a spoon, spread the batter into 3 inch circles.Bake in a 350F oven for 8 to 10 minutes or until the edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove the cookies from the cookie sheet and cool on waxed paper.In a small heavy saucepan heat chocolate pieces and 2 tablespoons butter (or margarine) over low heat just until melted, stirring occasionally. Spread a scant teaspoon of chocolate mixture over the bottom of each cookie. When the chocolate is almost set, use the tines of a fork to draw wavy lines though the chocolate. Store, covered, in the refrigerator.