Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper.
Almond Orange Cookies
In a thick-bottomed saucepan, bring butter and honey over medium heat to a gentle simmer, whisking frequently.
Remove from heat, add salt, almond flour, orange zest and slivered almonds. Combine well.
Drop teaspoons of the batter on prepared sheets spaced about 2 inches apart. Using wet hands, shape and mold to create round shapes. Press down to flatten cookies to ¼" thickness.
Bake for 8-10 minutes or until cookies are golden brown.
Transfer cookies to cooling rack and allow to sit until cookies firm up.
Dressing up the Cookies
In a double boiler, melt coconut oil and combine cacao powder and honey. Whisk until smooth and combined. remove from heat just as everything is blended and slightly chill to thicken.
In a small stainless steel pan, lightly toast almonds over medium-low heat.
Dip each cookie into the chocolate and top with toasted almonds, working quickly before the chocolate sets.
Store in sealed container at room temperature for up to 1 week.
Notes
Cocoa butter works much better at retaining solid shape than coconut oil. Cocoa butter is preferred fat but coconut oil works in a pinch. Be sure it's chilled before dipping cookie.
Nutrition Information
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.