Cream the honey and butter in the bowl of a stand mixer with the paddle attachment. Add the flour and salt and mix until well combined. Add the almonds and mix for another 30 seconds.
Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350 degrees F.
Shape small portions into "fingers" and arrange on a baking sheet with 1 inch between cookies.
Bake until light golden brown, about 20 minutes, making sure to rotate the baking sheet halfway through.
Let cool for 5 minutes, and then roll in half of the powder sugar and put aside to cool completely.
Once cooled, roll again in the remaining powder sugar and serve or keep in an airtight container.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Zucker Bakery, 2012