Preheat the oven to 325°F (165°C). Line two sheet pans with parchment paper.

To make the Florentines, in a small bowl, stir together the zest and flour until the zest is coated. Set aside.

In a saucepan over low heat, combine the butter, cream, sugar and honey. Cook, stirring, until the butter melts and the sugar dissolves. Raise the heat to medium-high and bring to a boil, stirring constantly, then boil for 2 minutes. Remove from the heat and stir in the almonds, followed by the flour mixture. The batter will be thick. Drop the batter by 2-teaspoon scoops onto the prepared pans, spacing the Florentines about 3 inches apart. Flatten each Florentine with the back of the spoon.

Place one sheet pan in the oven and bake the cookies until they spread to about 3 inches in diameter, are bubbling vigorously, and are light brown at the edges, about 14 minutes. Let the Florentines cool on the pan on a wire rack for 10 minutes Using a wide spatula, transfer them to the rack and let cool completely. Repeat with the second sheet pan.

To make the glaze, combine the chocolate, butter, and corn syrup in a heatproof bowl placed over (not touching) barely simmering water in a saucepan and heat, stirring often, until the chocolate and butter are melted about 4 minutes. Remove from the heat and pour the glaze through a fine-mesh sieve into a heatproof bowl. Let cool to barely lukewarm before using.

Line a sheet pan with parchment paper. Dip half of each Florentine into the lukewarm glaze and place it on the prepared pan. Let stand until the glaze sets, about 30 minutes.