1/2 cup blanched slivered almonds
3/4 teaspoon anise or fennel seed
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon coarse salt
1/4 cup all-purpose flour (spooned and leveled)
1 tablespoon finely grated orange zest
Preheat oven to 375 degrees, with racks in middle and lower thirds. Line two baking sheets with parchment paper.
In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.