Blanch the almonds, remove the skins, and slice the nuts lengthways, or split them. Mix with the honey and flour, keeping back a tablespoon of the flour. Whisk the egg whites to stiff peaks, and fold into the almond mixture. Butter and flour baking sheets, and put spoonfuls of the mixture on to them, leaving space for it to spread. Bake in a preheated oven at 170°C / 325°F / Mark 3 until the biscuits are a pale gold. Let them cool on the baking sheets and then remove, and when completely cold, store in an airtight tin.