Miniature Florentines

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes.
3. 3
   Remove from heat and stir in almonds and orange peel (batter will be thin).
4. 4
   Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets.
5. 5
   (Batter will thicken as it cools; you may need to reheat for last few batches.)
6. 6
   Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes.
7. 7
   (Cookies will look runny at this point.)
8. 8
   Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely.
9. 9
   (The cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
10. 10
    Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
11. 11
    Dip about 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray.
12. 12
    Let stand until chocolate is set, about 1 hour.
13. 13
    Cook's Note: Cookies keep, layered between sheets of waxed or parchment paper (do not overlap) and chilled in an airtight container, 1 week.