Measure out almonds, flour and orange zest into a bowl. Stir until combined.
Measure out sugar, butter, cream, and heavy into a heavy saucepan. Stir to combine.
Stir over medium heat until mixture comes to a boil. Remove from heat.
Add almond mix to saucepan and stir to combine.
Allow mixture to cool for 20 minutes, stirring every five minutes.
Scoop into rounded one teaspoons and gently roll to form small balls. Scoop entire batch of dough into balls.
Place dough balls onto parchment paper covered baking sheet and place in refrigerator to chill for at least 10 minutes.
Preheat oven to 325 degrees.
On a parchment paper lined baking sheet, space out 6 of the chilled dough balls evenly, giving them room to spread. Leave the rest of the dough in the refrigerator until needed. These cookies spread out completely so make sure to give them space.
Bake one pan at a time on the center rank of the oven, for 6-8 minutes, until the cookies have spread, the edges are golden brown and the centers are lightly golden.
Pull parchment paper off of baking sheet onto a cooling rack and allow cookies to cool completely. Once cooled, transfer cookies from parchment paper to paper towels. Discard parchment paper.
Repeat steps, until all the dough balls are baked and have cooled.
If making cookies in advance, stack cookies with parchment paper in between cookies, in a freezer safe container until needed. On day the cookies are needed, remove from freezer and allow to come to room temperature.
Once cookies are baked or at room temperature, placed chopped chocolate into a bowl and microwave for 30 seconds at a time, stirring after each time until melted.
Dip a spoon into the melted chocolate and drizzle over each cookie as sparsely or fully as desired. Allow the chocolate to harden completely before storing.
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