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1
Position the rack in the center of the oven and preheat the oven to 350 degrees F.
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2
Line a heavy large baking sheet with parchment paper.
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3
Stir the almonds, flour and zest in a medium bowl.
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4
Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves.
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5
Bring the mixture to a boil.
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6
Remove the pan from the heat.
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7
Stir in the almond mixture.
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8
Cool the batter for 20 minutes, stirring occasionally.
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9
Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread).
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10
Flatten the batter slightly with your finger.
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11
Bake the cookies until they are lacy and golden brown, about 10 minutes.
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12
Gently slide the parchment paper with the cookies onto a rack and cool completely.
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13
Transfer the cookies to paper towels.
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14
Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch.
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15
(The cookies can be made up to this point 2 months ahead.
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16
Cool completely, then store airtight in the freezer.
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17
Defrost before continuing.)
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18
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
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19
Spread the melted chocolate over the bottom of 1 cookie.
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20
Top with a second cookie, bottom side down, pressing lightly to adhere.
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21
Repeat with the remaining cookies and chocolate.
