Honey Almond Lace Crisps

Ingredients

• 1.3 cups skin-on almonds sliced
• 3 tablespoons flour 
• 0.3 cup local honey 
• 0.5 cup powdered sugar 
• 0.1 teaspoon salt 
• 0.3 cup butter unsalted

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• knife
• whisk
• rolling pin

Directions

1. Preheat oven to 35
2. In a medium saucepan, melt butter with honey over medium heat.
3. Add sugar and salt and whisk until well combined.
4. Add flour and continue to whisk until no lumps remain.
5. Transfer to a small bowl and let cool slightly, about 5 minutes.
6. Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).
7. Bake until batter starts to bubble and spread, about 3 minutes.
8. Sprinkle each crisp with 1 tsp. almonds. Continue to bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Keep oven on.
9. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin.
10. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.
11. Make ahead: Up to 1 day; store airtight.