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1
Position the rack in the center of oven and preheat to 350 degrees.
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2
Line a heavy large baking sheet with parchment paper or use a silpat(silicone baking mat).
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3
Stir the chopped 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; Bring mixture to a boil.
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5
Remove the pan from heat; Stir in almond mixture; COOL the batter for 20 minutes, stirring occasionally.
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6
Bake the cookies until they are LACY and golden brown, about 10 minutes.
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7
Gently slide the parchment paper onto a rack to cool compelety; transfer the cookies to paper towels.
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8
Repeat with remaining batter, lining with clean parachment paper or baking mat.
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9
Note: the cookies can be made up to this point 2 months ahead, cool compelety, then store airtight in freezer, defrost before continuing.
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10
Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts or melt carefully in microwave.
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11
Spread the melted chocolate over the bottom of 1 cookie, top with a second cookie, bottom side down, pressing lightly to adhere; repeat with remaining cookies and chocolate, enjoy.
