Heat the oven to 355°F (180°C). Line a baking sheet with parchment paper.

Warm the honey in a small saucepan or microwave-safe bowl until just loosened but not hot. If overheated, the mixture may become too runny and cause the cookies to spread.

Roughly chop half of the almonds and leave the rest whole. In a large bowl, combine the almonds, warm honey, and salt. Stir until all the almonds are evenly coated and the mixture is cohesive.

Spoon small mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Press each mound gently to help it hold together.

Bake until golden brown, 13 to 15 minutes. If the cookies spread, use a spoon to gently reshape them while still warm.

Cool completely on the baking sheet. The cookies will firm up as they cool.

You can melt dark chocolate and drizzle over the cooled cookies or dip the bottoms for added flavor and texture.