Lacy Almond-Orange Cookies

• 1/2 cup slivered almonds
• 3/4 teaspoon anise or fennel seeds
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup sugar
• 3 tablespoons honey
• 1/2 teaspoon coarse salt
• 1/4 cup all-purpose flour
• 1 tablespoon finely grated orange zest

1. Preheat oven to 375F, with racks in middle and lower thirds.
2. In a food processor, pulse almonds and anise seeds until coarsely ground.
3. Transfer mixture to a small saucepan.
4. Add butter, sugar, honey, and salt.
5. Bring to a boil over medium-high heat, stirring once to combine ingredients as butter melts.
6. Boil 1 minute; remove from heat.
7. Stir in flour and zest.
8. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, onto parchment-lined baking sheets.
9. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through.
10. Let cool completely on sheets on wire racks.
11. (Cookies can be stored between sheets of parchment in airtight containers up to 2 days at room temperature.)
12. (Per 2 Cookies)
13. Calories: 88
14. Fat: 7g (3g Saturated Fat)
15. Protein: 2g
16. Carbohydrates: 6g
17. Fiber: 1g

almonds, anise, butter, sugar, honey, coarse salt, allpurpose, orange zest

Taken from www.epicurious.com/recipes/food/views/lacy-almond-orange-cookies-387681 (may not work)