Chocolate Almond Florentine Cookies

I found this chocolate almond florentine recipe and
just had to try and make it, they came out great.

Ingredients:
1 cup of sliced almonds
1/2 cup of heavy cream
2 T of heavy cream
1/2 cup of granulated sugar
1/4 cup firmly packed dark brown sugar
2 tablespoons of unsalted butter
1/4 cup flour
1 T grated orange zest
2 teaspoons grated lemon zest
4 1/2 oz chopped unsweetened chocolate
1/2 oz chopped unsweetened chocolate

Directions:
Preheat oven to 350 degrees F.
Spread almonds on a baking sheet
and toast for about 7 minutes, until lightly browned.
Be sure to stir a few times.
Remove from oven. Set aside to cool.
Line two large baking sheets with aluminum foil.
Prepare by lightly buttering the foil.
Combine sugars, cream and butter in a saucepan.
Cook over medium heat. Stir constantly.
This is very important! Do not let it sit.
Cook until the sugars dissolve
and the butter melts. Reduce heat.
Add the almonds and flour.
Add the orange and lemon zest. Stir.
Bring to a boil, stirring constantly.
Remove from heat.
Using a teaspoon. Drop a rounded
teaspoon batter onto the baking sheet.
Don't worry the batter is a little runny.
Space at least 2 inches apart.
The cookies will spread.
Repeat using second baking sheet.
Bake at 350 degrees for about 7-8 minutes.
Combine the chocolates in the top pan
of a double broiler or in a heat proof bowl.
Place over simmering water in the bottom pan and heat.
Make sure the top is not touching. Stir frequently.
Once the chocolate is melted and smooth remove from heat.
Ensure that all cookies are now resting
on their aluminum foil (no baking sheet).
Re-line the baking sheets with new aluminum foil.
Peel the cookies off the foil and place smooth,
flat side up on new lined baking sheets.
Spread the chocolate, using a knife to cover
the flat side of each cookie.
Refrigerate, uncovered until the chocolate sets.