Almond Honey Florentines

Preheat the oven to a medium-high temperature of 350 degrees Fahrenheit. To prepare the baking sheet, line it with a heat-resistant silicone mat.

Process the almonds in a food processor until they reach your desired consistency. Be cautious not to over-process, as this can result in a fine, almost paste-like texture.

In a saucepan over medium heat, melt and combine the butter, brown sugar, and honey. Stir occasionally until these ingredients are fully incorporated and smooth.

Add the vanilla extract, salt, and flour to the saucepan and whisk until well combined. Introduce the chopped almonds into the mixture and blend with a spatula until all ingredients are unified.

Using a spoon, drop rounded portions of the batter onto the prepared baking sheet. Ensure that each cookie is approximately 2 teaspoons in volume and evenly spaced.

Position the baking sheet in the preheated oven and bake until the cookies achieve a golden brown color with a slightly darker hue on their exterior edges, lasting around 10 to 12 minutes. Rotate the pan halfway through this time frame.

Remove the cookies from the oven and carefully detach them from the silicone liner, placing them directly on a flat surface. Allow these cookies to cool and harden for 3 to 5 minutes, after which you can gently remove them from the liner. Repeat this process for any remaining cookie batches.

Place a small amount of melted chocolate onto the flat surface of one cookie. Position another cookie, with its flat side facing downwards, on top to create a sandwich and gently press these two cookies together. Repeat this process to form the remaining cookie sandwiches. Allow these chocolate-coated cookies to firm up for approximately 30 minutes before serving.