Florentines (Sandwich Cookies)

• 2 cups sliced almonds, chopped
• 2 tablespoons flour
• 2 teaspoons grated orange zest
• 34 cup sugar
• 12 cup butter (i stick( cut into pieces)
• 13 cup whipping cream
• 2 tablespoons honey
• 8 ounces bittersweet chocolate or 8 ounces semi-sweet chocolate chips

1. Position the rack in the center of oven and preheat to 350 degrees.
2. Line a heavy large baking sheet with parchment paper or use a silpat(silicone baking mat).
3. Stir the chopped almonds, flour and zest in a medium bowl.
4. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves; Bring mixture to a boil.
5. Remove the pan from heat; Stir in almond mixture; COOL the batter for 20 minutes, stirring occasionally.
6. Bake the cookies until they are LACY and golden brown, about 10 minutes.
7. Gently slide the parchment paper onto a rack to cool compelety; transfer the cookies to paper towels.
8. Repeat with remaining batter, lining with clean parachment paper or baking mat.
9. Note: the cookies can be made up to this point 2 months ahead, cool compelety, then store airtight in freezer, defrost before continuing.
10. Stir the chocolate in a bowl set over a saucepan of simmering water until chocolate melts or melt carefully in microwave.
11. Spread the melted chocolate over the bottom of 1 cookie, top with a second cookie, bottom side down, pressing lightly to adhere; repeat with remaining cookies and chocolate, enjoy.

almonds, flour, orange zest, sugar, butter, whipping cream, honey, bittersweet chocolate

Taken from www.food.com/recipe/florentines-sandwich-cookies-148015 (may not work)