Florentine Lace Cookies

Ingredients

Step 1
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or spray a whoopie cookie pan with non-stick baking spray.
Step 2
In a food processor, pulse your blanched almonds and walnuts until finely ground. Stir the nuts together with the flour and salt.
Step 3
In a saucepan over medium heat, combine the honey, sugar, butter, and cream stirring occasionally. Bring to a rolling boil and let it boil one more minute. Add vanilla right before removing it from the heat.
Step 4
Add the cream & sugars mixture to the almond, walnut, salt and flour mixture and stir to combine. Let cool 15-18 minutes until it is cool enough to handle.
Step 5
Roll 1/2 tablespoon size balls of dough and place on lined baking sheets or whoopie cookie pans. If using baking sheets, make sure you place them 4-5 inches apart. These cookies will spread. Bake 10-11 minutes rotating the pans halfway through. Let cool for about 5 minutes and then transfer to a rack to cool. If you are having difficulty getting the cookies off the parchment paper or out of the pan, let it cool longer and they should come off easily.
Step 6
For the chocolate drizzle, heat the chopped chocolate in a double broiler. Drizzle the melted chocolate over each cookie. To make sandwich cookies, place a dollop of chocolate in between two cookies and sandwich together. Make sure you share!