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Coarsely grind the almonds.
Melt butter in a medium saucepan on low heat.
Once melted, add the brown sugar, salt and honey.
Cook and whisk until sugar has dissolved and ingredients are completely combined, around 2-3 minutes.
Turn off the flame.
Now add all purpose flour, vanilla extract and coarsely ground almonds.
Stir well.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Drop scant teaspoonfuls (1 scant teaspoon of mixture per cookie, not Tablespoon) 3 inches apart onto prepared baking sheets. Bake for 7-9 minutes until golden brown around the edges.