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1
Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground).
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2
Transfer to a large bowl and add two kinds of flour, baking powder and salt, whisk until just combined.
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3
Add 23 cup honey, oil and 3 tablespoons butter in a mixing bowl, and beat with an electric mixer on medium speed until well mixed and smooth.
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4
Add egg and vanilla and beat until blended.
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5
Add the wet ingredients into the dry ingredients, stir to combine.
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6
Refrigerate the dough for 1 hour.
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7
Preheat oven to 350F.
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8
Spray 2 baking sheets with cooking spray or line with parchment paper or baking mats.
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9
Roll tablespoons of dough into 1-inch balls and arrange on the prepared baking sheets about 2 inches apart.
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10
Press the center of each cookie by using the tip of your index finger, to make an indentation.
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11
Bake the cookies, in batches, until set and barely golden on the bottom, about 14 minutes.
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12
Transfer to a wire rack, allow to cool for 30 minutes.
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13
Mix together the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy.
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14
Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds.
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15
Serve or store at an air-tight container.
