Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat).

Place almonds in the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumb-like. Be careful not to go too far; you don’t want them too fine and pasty. (You can chop the almonds by hand if you prefer but it will take a lot longer.)

Combine brown sugar, butter, and honey in a saucepan over medium heat; cook and stir until melted and dissolved. Bring to a boil, then carefully remove from the heat.

Whisk in flour, vanilla extract, and salt until smooth. Stir in almonds with a spatula until completely combined.

Drop 8 rounded uniformly sized spoonfuls of batter (each about 2 teaspoons or 15 grams) onto the prepared baking sheet. Fine-tune cookie shapes and make sure they are evenly spaced.

Bake in the center of the preheated oven until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.

Remove from the oven; slide the silicone liner off the baking sheet and directly onto the countertop. Set aside to cool and crisp, 3 to 5 minutes. Gently peel cookies off the liner. Repeat with remaining batter.

Spread melted chocolate over flat side of 1 cookie; top with another cookie, flat-side down, to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Set sandwich cookies aside until chocolate has firmed up, about 30 minutes.