Almond-Oat Lace Cookies

Ingredients

• 0.5 cup almonds unsalted whole with skins
• 4 ounces bittersweet chocolate melted
• 1 tablespoon flour all-purpose
• 1.5 teaspoons honey 
• 0.3 teaspoon kosher salt 
• 2 tablespoons brown sugar light packed ()
• 2 tablespoons oats 
• 6 tablespoons caster sugar 
• 6 tablespoons butter unsalted ()

Equipment

• food processor
• sauce pan
• baking paper
• oven
• whisk
• pastry brush

Directions

1. Arrange racks in lower and upper thirdsof oven; preheat to 350°F. Line 2 rimlessbaking sheets with parchment paper. Pulsealmonds and oats in a food processor untilcoarse meal forms. Set aside.
2. Melt butter in a medium saucepan overmedium heat.
3. Add both sugars and honey;whisk until blended and sugar dissolves,1–2 minutes.
4. Remove from heat.
5. Addnut mixture, flour, and salt; stir until wellblended.
6. Spoon batter by 2-teaspoon portions ontobaking sheets, spacing 2 1/2" apart. Usingyour fingertips, pat cookies down to 1/4"-highrounds; push in any jagged edges to formsmooth circles.
7. Bake, rotating sheets after6 minutes, until dark golden brown andcookies spread out into a thin layer, 10–12minutes. Slide cookies on parchment onto awire rack and let cool.
8. Using a pastry brush, brush half of eachcookie with melted chocolate.
9. Let standuntil the chocolate is set, about 2 hours.DO AHEAD: Can be made 2 days ahead.Store airtight between sheets of parchmentor waxed paper.
10. Bon Appétit