Frozen Honey Mousse With Tart Cherry Cookies

• 1 cup chilled heavy whipping cream
• 1/4 cup honey
• 1/3 cup egg whites (from about 3 large eggs)
• 1/4 cup sugar
• 1 cup coarsely chopped almonds, toasted, cooled (optional)
• 1/3 cup (packed) golden brown sugar
• 1/3 cup sliced almonds
• 1/4 cup unbleached all purpose flour
• 2 tablespoons chopped dried tart cherries
• 1/2 teaspoon finely grated orange peel
• 1/4 teaspoon baking powder
• Pinch of coarse kosher salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons honey

1. Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
2. Preheat oven to 350u0b0. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD:
3. Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD:
4. Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.

chilled heavy whipping cream, honey, egg whites, sugar, almonds, golden brown sugar, almonds, flour, cherries, baking powder, kosher salt, unsalted butter, honey

Taken from www.epicurious.com/recipes/food/views/frozen-honey-mousse-with-tart-cherry-cookies-364675 (may not work)