Ingredients
- 2 cups sliced almonds, chopped
- 2 tablespoons all-purpose flour
- 2 teaspoons grated orange zest
- 3/4 cup sugar
- 1/2 cup (1 stick) butter, cut into pieces
- 1/3 cup whipping cream
- 2 tablespoons honey
- 8 ounces bittersweet or semisweet chocolate chips
Directions
Position the rack in the center of the oven and preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.
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By hedur
Los Angeles, CA
on December 09, 2012
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I think I figured out the problem. These are the most delectable - and popular - cookies I've ever made so I knew there was a problem when I saw that they were only receiving a four star rating. In the recipe it says to add 2 tsp. of batter to make 8 cookies on a sheet. On the show she only uses ONE tsp. of batter per cookie. That's why some of you have ended up with "almond brittle". Though I'm sure it was yummy. Use very little batter and space them out more than you think you need to and you'll be fine. Take the time to do these right and you WON'T be disappointed. Good luck!
By Jenna55986
Brooklyn
on December 28, 2011
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love them even plain
By egheilman
on December 07, 2011
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Fantastic tasting!! After reading all the reviews I was somewhat apprehensive...but decided to try it anyway. I increased the orange zest and listened to the other reviewers and decreased the size to a teaspoon...still a bit big and not perfect. I didn't want to add the chocolate in between because I felt they were so rich as it was..by themselves..maybe next year... but delicious ...crunchy and lovely..not sure how they will maintain their lovely crispness..next time I'm going for the silicone muffin pans
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