1/4 cup (60 ml) icing sugar

1 egg white, lightly beaten

2 tablespoons (30 ml) honey

1 tablespoon (15 ml) melted butter

Grated zest of 1 orange

2 cups (500 ml) thinly sliced almonds

3 oz (85 g) dark chocolate, melted and tempered (optional)

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a large, or two small baking sheets, with parchment paper.

In a bowl, combine all the ingredients except for the almonds and chocolate. Add the almonds and stir gently with a spatula to coat them with the batter.

On the baking sheet, with moist fingers, spread 30 ml (2 tablespoons) of the almond mixture for each cookie, into about 8-cm (3-inch) in diameter discs.

Bake for 15 minutes or until golden brown. Cool completely on the baking sheet.

If desired, brush the bottom of each cookie with tempered chocolate. Place the cookies, chocolate side down, on a sheet of parchment paper and allow to set.

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