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1
Preheat oven to 400 degrees F.
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2
Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes.
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3
Remove from heat and stir in almonds and orange peel (batter will be thin).
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4
Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets.
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5
(Batter will thicken as it cools; you may need to reheat for last few batches.)
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6
Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes.
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7
(Cookies will look runny at this point.)
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8
Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely.
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9
(The cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
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10
Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
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11
Dip about 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray.
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12
Let stand until chocolate is set, about 1 hour.
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13
Cook's Note: Cookies keep, layered between sheets of waxed or parchment paper (do not overlap) and chilled in an airtight container, 1 week.
