• 2-1/4 c sliced almonds, chopped

• 2 1/2 tbsp all-purpose flour

• 3/4 c sugar

• 1/2 cup butter

• 1/3 cup whipping cream

• 2 tbsp. honey

• 225 grams good quality dark chocolate (my preference is ghirardelli) or substitute for any bittersweet or semi-sweet chocolate of your liking

Directions
1 Stir the chopped almonds and flour together in a medium bowl.Chop the butter into small pieces.

2 Place the sugar, butter, whipping cream and honey in a saucepan and stir over medium heat until the sugar dissolves. Bring the mixture to a boil and stir it into the almond mixture.

3 Let it sit until it reaches room temperature (15-20 minutes). Stir the batter occasionally

4 Once cooled, preheat your oven to 350 degrees F.

5 Line your baking sheet with parchment paper (this is important as your cookies are quite delicate and will stick to the pan)

6 Spoon 1 tsp. of batter per cookie onto the sheet. Gently flatten the batter with your fingertips so that it cooks evenly. Make sure to keep your cookies 3-4 inches apart as they do spread (a lot!) I placed 8 cookies on each sheet.

7 Bake for 8 minutes or so. I generally watch them after the 7 minute mark as they burn quickly. Take them out when the appear golden brown and crispy. At this point they should look like lace.

8 Once out of the oven, gently slide the parchment paper with the cookies onto a rack to cool completely.

9 Once cool, place cookies on a paper towel. While your cookies are cooling, melt the chocolate over a double boiler.

10 Spread the melted chocolate over the bottom of a cooled cookie. Sandwich with another cookie (press lightly!). And repeat.

11 Sprinkle with a light dusting of icing sugar.