Almond-Oat Lace Cookies

• 1/2 cup whole natural unsalted almonds with skins
• 2 tablespoons old-fashioned oats
• 6 tablespoons (3/4 stick) unsalted butter
• 6 tablespoons superfine sugar
• 2 tablespoons (packed) light brown sugar
• 1 1/2 teaspoons honey
• 1 tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 4 ounces bittersweet chocolate, melted

1. Arrange racks in lower and upper thirds of oven; preheat to 350u0b0F. Line 2 rimless baking sheets with parchment paper. Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
2. Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1-2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
3. Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles. Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes. Slide cookies on parchment onto a wire rack and let cool.
4. Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours. DO AHEAD:

whole natural unsalted almonds, oldfashioned oats, butter, sugar, light brown sugar, honey, flour, kosher salt, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/almond-oat-lace-cookies-368969 (may not work)