Almond-Orange Lace Cookies

Preheat oven to 375°F, with one rack in the top third and one rack in the bottom third of the oven. Line 2 baking sheets with parchment paper.

Pulse almonds in a food processor until coarsely ground. Transfer to a saucepan and add butter, sugar, honey, and salt. Bring mixture to a boil over medium-high heat, stirring once to combine as the butter melts. Boil 1 minute, then remove from heat and stir in flour, zest, and extract. While batter is still warm, drop by teaspoonfuls onto baking sheets, spacing about 3 inches apart.

Bake cookies for 3 minutes, then rotate sheets and bake until golden brown, 3 to 5 minutes more. Cool completely on baking sheets on wire racks. Store in an airtight container, between sheets of parchment, up to 2 days.