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These thin, crispy almond cookies are gluten-free, easy to throw together and hard to mess up.
Preheat oven to 350˚F.
In a bowl, combine the almond flour, almonds, and 2 teaspoons orange zest.
In a saucepan, bring the sugar, butter, heavy cream and honey to a boil, and once thickened, let cool about 30 minutes. Stir in the almond mixture.
Using two spoons, scoop the dough onto a silpat- or parchment-lined baking sheet, leaving about 2 inches between each cookie. Bake 10 to 12 minutes. Let cool completely in pan. Repeat with the remaining dough.
Once the cookies have cooled, stir together the melted chocolate and remaining 2 teaspoons zest. Pipe the chocolate onto the cooled cookies.