Cream unsalted butter until smooth. Add granulated sugar, and mix well. Use an electric mixer to beat on low speed for 2-3 minutes until whitish.

Add honey and use a spatula to mix. Use an electric mixer to beat on low speed for 1 minute. The mixture becomes a little hard.

Add ground almonds and use a spatula to mix until smooth while crushing the lumps.

Sift flour over the batter. Fold the flour into the dough while scooping the flour sometimes. Fold it until many lumps form.

Spread cling wrap on a work surface. Place the dough on it. Fold one side of plastic wrap to cover the dough, press it to gather and flatten.

Next, fold the cling wrap and the dough together in half and press, repeat 2-3 times until smooth.

Spread cling wrap or baking paper on the work surface and place the dough on it. Roll it out into 1 cm / 0.4-inch thick. Cool in the freezer for 30 minutes. Preheat an oven to 190℃ / 374F.

Cut it with a cookie-cutter (3.5 cm / 1.4 inches diameter cookie cutter). Re-roll the dough scraps and cut. Arrange them on baking sheets lined with baking paper.

(If possible, cool in the freezer for about 30 minutes to 2 hours and then bake it.) Turn down the oven to 170℃ / 338 F, and bake it for 15 mins. Transfer them on a rack to cool completely. Done! Thank you!