Toast whole almonds; spread on a cookie sheet and bake at 350, stirring once, for 7 to 9 minutes.
Finely grind almonds. Add flour, baking powder, and salt. Beat 2/3 cup honey, oil, and 3 Tbsp butter in mixing bowl. Add egg and vanilla. Add wet ingredients to the dry and combine. refrigerate 1 hr.
Preheat oven to 350/ Coat 2 baking sheets with spray. Roll Tbsp of dough into 1-inch balls and place on the baking sheets 2 inches apart. Press in the center of each cookie. Bake until barely golden on the bottom, 13-15 minutes.
Cook almonds in a small, dry skillet until lightly browned, 2-4 min. Mix remaining 1/4 cup honey and 1 Tbsp butter in a small bowl until creamy. Fill each cookie 1/4 tsp. and top with 2 sliced almonds.
Originally Submitted
2/27/2015
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