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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a small saucepan, melt butter, sugar, and honey. Bring to a gentle boil (~235°F), then remove from heat.
Stir in nuts, rice flour, vanilla extract, and salt.
Drop 1 teaspoon mounds of mixture onto baking sheets, leaving 2–3 inches of space between each.
Bake 6–8 minutes or until golden and lacy. Cool completely on the baking sheet.
Melt dark chocolate and dip the bottoms or drizzle over tops of cookies. Let set before packing.