Bring a small sauce pan of water to boil, add almonds and cook for about 1 minute. Strain and rinse the almonds in cold water. Lay out on a kitchen towel and rub skins off of the almonds. Discard the skins.

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

Add almonds to a food processor and pulse until roughly chopped.

In a bowl, mix together chopped almonds, cranberries, orange zest, salt, and gluten-free flour.

In a small sauce pan, add sugar, cream, honey, and butter. Cook over medium heat until the mixture begins to boil and sugar is dissolved. Stirring frequently. Cook for about 1 minute more.

Remove from heat and add dry ingredients stirring to combine. Allow to cool enough to handle.

Measure out the dough in teaspoon size portions and place on a baking sheet. Allow about 6 inches in between each. Press the dough down.

Cool on the baking sheet for about 5-6 minutes until firm. Transfer to a wire rack and cool completely.

Continue cooking in batches until all of the dough has been used.

Place two sheets of wax paper on hour work surface.

In a microwave safe bowl, heat chocolate chips and shortening for 30-60 seconds until melted. When the chips are almost completely melted, use a spatula to stir the chocolate until smooth.

Coat the back of each cookie with the chocolate. Use a fork to make a zig-zag pattern in the chocolate.

Place the cookie chocolate side up on the wax paper and allow to cool completely.

Once the chocolate has set, serve.