These delicate, lacey cookies are so delicious that chocolate isn't really
necessary, but they are certainly delicious with chocolate as well. You
can substitute milk chocolate or high-grade white chocolate for the
bittersweet if you prefer.

Ingredients
1 cup whole natural unsalted almonds with skins
4 Tablespoons old-fashioned oats or gluten-free oats
1-1/2 sticks (6 oz) unsalted butter
3/4 cup granulated sugar
4 Tablespoons brown sugar
1 Tablespoon honey or agave
2 Tablespoons unbleached flour or gluten-free flour
1/2 teaspoon sea salt
1/4 teaspoon pure almond extract
1 teaspoon Rain's Choice pure vanilla extract
8 oz bittersweet chocolate, melted (optional)

Instructions
Arrange racks in lower and upper thirds of oven; preheat to 350
degrees. Line 2 rimless baking sheets with parchment paper. Pulse
almonds and oats in a food processor until coarse meal forms. Set
aside.

Melt butter in a medium saucepan over medium heat Add both sugars
and honey, 1–2 minutes. Remove from heat. Add nut mixture, flour,
salt, and extracts; stir until well blended.

Spoon batter by 1-teaspoon portions onto baking sheets, spacing
2-1/2 inches apart. Using your finger tips, pat cookies down to
1/4"- high rounds, pushing in any jagged edges to form smooth
circles. Bake, rotating sheets after 6 minutes, until dark golden brown
and cookies spread out into a thin layer, 10-12 minutes. Slide cookies
on parchment onto a wire rack and let cool.

Using a pastry brush, brush half of each cookie with melted chocolate.
Let stand until the chocolate is set, about 2 hours.

Note: These cookies can be made up to 2 days ahead. Store in an
airtight container between sheets of parchment or waxed paper.
 

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