Good to Know: A mix of sugar and honey in these citrusy cookies satisfies a sweet tooth, yet each thin, delicate cookie has only forty-four calories. Go ahead, have two.

• 1/2 cup slivered almonds
• 3/4 teaspoon anise or fennel seeds
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup sugar
• 3 tablespoons honey
• 1/2 teaspoon coarse salt
• 1/4 cup all-purpose flour
• 1 tablespoon finely grated orange zest

Preheat oven to 375°F with racks in middle and lower thirds. In a food processor, pulse almonds and anise seeds until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high heat, 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, onto parchment-lined baking sheets. Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks. (Cookies can be stored between sheets of parchment in airtight containers up to 2 days at room temperature.)

Per 2 cookies: 88 calories; 7 g fat (3 g saturated fat); 2 g protein; 6 g carbohydrates; 1 g fiber