Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the oven, for about 5 minutes or until golden brown and fragrant.
Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
Preheat the oven to 350
Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
Increase the heat to high and bring to a boil.
Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine
Use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool about 3 mins, shape if desired
optional - melt some semi sweet or dark chocolate and spread along the back