Finely chop the almonds using a food processor or knife. The texture should be even, not too coarse and not too fine.

In a small saucepan, combine the butter, sugar, and honey. Heat over low, stirring occasionally, until the sugar fully dissolves. Bring to a gentle boil, then remove from heat. Stir in the chopped almonds until the mixture is fully combined. Let cool for several minutes, until slightly thickened and easier to handle.

Scoop 12-gram portions of the mixture using a teaspoon and roll them into small balls. Place them on a parchment-lined baking sheet, leaving plenty of space between each—at least 2 inches—as they will spread significantly during baking.

Preheat the oven to 340°F (170°C). Bake the cookies for 8 to 9 minutes, or until golden and fully spread. Let them cool completely on the baking sheet.

Melt the milk chocolate. Once the cookies are cool, spread a layer of chocolate on the flat side of one cookie and top with a second cookie to make a sandwich.

Refrigerate the finished cookies to set the chocolate and keep them crisp. Serve chilled or at room temperature.