Almond Lace Cookies

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a small pan, melt the butter, sugar, honey and almonds over medium heat. Let it come to a boil, and let boil for a minute.

Remove from heat, and stir in the flour.

For large cookies, drop a tablespoon of batter per cookie, and space it at least 3 inches apart. They really spread while baking. For small, wafer thin cookies, drop a teaspoon of batter per cookie, spaced 2 inches apart.

Bake at 375°F for 8-9 minutes for large cookies, 4-6 minutes for the small ones. Bake only one tray at a time, in the middle rack of the oven, turning the tray around halfway through baking.

Remove from oven and let cool in the pan. They will be very soft when they come out, and get hard and crisp once cooled.

Repeat until all the batter is finished.

Transfer to an airtight container. They keep well for about a week.