¾cupchopped semisweet or dark chocolateI used semisweet chocolate chips
1teaspooncoconut oil or butter
Instructions
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with silpat mats or parchment paper
In a saucepan melt butter over medium heat. Add sugar, flour, and salt until combined. Stir in almond meal and cream and stir until smooth.
Remove from heat and stir in almond extract, orange zest, and dried cranberries. Drop scant tablespoons of batter on to the cookie sheet leaving 3 inches between each one—they will spread a ton!
Bake for 5-7 minutes until the cookies are golden. Let cool on baking sheet for about 3 minutes until the cookies are stiff enough to remove from cookie sheet and transfer to a wire rack.
Melt chocolate and coconut oil together in a microwave safe bowl in increments of 10 seconds. Once cookies are completely cool spread melted chocolate on the bottom of the cookie using either an offset spatula of the back of a spoon. Wait 5 minutes for chocolate to start to set but not completely set and use the back of a fork to draw wavy lines. Refrigerate until chocolate is hard.
Notes
If your home is warm (like mine is in the summertime) these keep best in the fridge.