Florentine Cookies

Instructions

1. Prepare the oven and baking sheets
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. These cookies spread a lot, so you'll need ample space between them.
2. Make the cookie batter
   In a medium saucepan, combine butter, both sugars, cream, honey, and salt. Bring to a boil over medium heat, stirring constantly. Remove from heat once the mixture comes to a boil and stir in the vanilla extract and orange zest (if using).
3. Add dry ingredients
   Add the flour to the hot mixture and stir vigorously until fully incorporated with no lumps. Fold in the chopped almonds until evenly distributed throughout the batter. Allow the mixture to cool for 5 minutes, during which time it will thicken slightly.
4. Form and bake the cookies
   Drop teaspoon-sized portions of batter onto the prepared baking sheets, spacing them at least 3 inches apart as they will spread significantly. Bake for 8-10 minutes, until the cookies are thin, lacy, and golden brown around the edges.
5. Cool the cookies
   Allow the cookies to cool on the baking sheet for 5 minutes until they firm up. They will be very delicate at first. Carefully transfer them to a wire rack to cool completely.
6. Melt the chocolate
   While the cookies cool, melt the chocolate in a heatproof bowl set over simmering water (double boiler method) or in 30-second intervals in the microwave, stirring between each interval until smooth.
7. Add chocolate coating
   Once cookies are completely cooled, dip half of each cookie into the melted chocolate or spread chocolate on the flat underside of the cookie. Place them back on the parchment paper with the chocolate side facing up to set.