Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily greased and floured baking tray. Spread mixture into thin circles with a spatula.
Bake at 180 C / Gas 4 just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the baking tray, cool.
Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled biscuits upside down and spread the bottoms with the melted chocolate. Let biscuits stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.