Florentines

Step 1: Adjust oven racks to upper-middles and lower-middle positions. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

Step 2: Process almonds in food processor until they resemble coarse sand, about 30 seconds.

Step 3: Place cream, butter, and sugar in a medium saucepan and bring to a boil over medium-high heat.

Step 4: Cook until mixture begins to thicken, 5 to 6 minutes, stirring frequently.

Step 5: Continue to cook, stirring constantly, until mixture begins to brown at the edges and is thick enough to leave trail that doesn't immediately fill in when spatula is scraped along the bottom of the pan, 1 to 2 minutes longer.

Step 6: Remove the pan from the heat and stir in the almonds, marmalade, flour, vanilla, orange zest, and salt until combined.

Step 7: Drop 6 level tablespoons dough at least 3 1/2 inches apart on each prepared sheet.

Step 8: The cookies will spread.

Step 9: When cool enough to handle, use damp fingers to press each portion into 2 1/2-inch circle.

Step 10: Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway though baking.

Step 11: Transfer cookies, still on parchment, to wire racks and let cool. Let baking sheets cool for 10 minutes, line with fresh parchment, and repeat with remaining dough.

Step 12: Microwave 3 ounces chocolate in bowl at 50 percent power, stirring frequently, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add remaining 1 ounce chocolate, and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting, if necessary. Transfer chocolate to small zipper-lock bag and snip off corner, making hole no larger than 1/16 inch.

Step 13: Transfer cooled cookies directly to wire racks.

Step 14: Put paper towels or parchment under the racks to catch the drips.

Step 15: Pipe zigzag of chocolate over each cookie, distributing chocolate evenly among all cookies.

Step 16: Refrigerate until chocolate is set, about 30 minutes, before serving.