Gluten Free Florentines (Lacy Italian Cookies) Recipe

Preheat the oven to 350 degrees positioning the rack in the center of the oven.
Line a heavy large baking sheet with parchment paper.
In a medium bowl, mix almonds, flour and zest.
Heat a saucepan to medium heat and stir the sugar, butter, cream, and honey until the sugar dissolves. Bring the mixture to a boil and then remove from heat.
Stir in the almond mixture. Cool for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie (it will not seem like enough, but the cookies will spread while cooking), spoon 8 mounds of the batter onto the prepared baking sheet and flatten each one slightly with your finger.
Bake the cookies about 10 minutes until they are lacy (holes in them) and golden brown.
Slide parchment paper with cookies to a rack to cool completely. Then transfer the cookies to paper towels. Repeat with the remaining batter.
FREEZING: Cool completely and put in an airtight container in your freezer for up to two months! (Imagine having your holiday cookies done in October!). Defrost before continuing with recipe.
SANDWICH COOKIES: Stir the chocolate in a double boiler (or bowl set over simmering water) until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie and then sandwich with another cookie. Repeat with the remaining cookies.