• Beat the butter and powdered sugar until light and fluffy.
• While mixing, gradually add the honey.
• Add the remaining ingredients and knead into a smooth dough.
• Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Once chilled, shape the dough into balls about 2–3 cm in diameter.
  
• Place the balls on a baking tray lined with parchment paper.
• Bake in a preheated oven at 160 °C (320 °F) for about 15 minutes.
• Let the cookies cool completely before filling.

CHOCOLATE FILLING:

• Melt the chocolate and cream over a water bath and mix well until smooth.
• With the chocolate filling, sandwich two cookies together.
  
• Place two almond slices on each cookie sandwich to represent the bee's wings.
  
• Put the cookies in the fridge to allow the chocolate to set.
• In the meantime, melt the dark chocolate, which will be used for decoration.
• Dip one side of the cookie about one-quarter deep into the melted chocolate to create the bee’s stinger.
  
• Place the cookies back in the fridge to let the chocolate set.
  
• In the final step, use melted chocolate to draw eyes and mouths on the bees.
  
• Wait for the chocolate to set, then serve the cookies.

WARNING:

• Sliced almonds are very fragile, so be extra careful and gentle when storing and serving the cookies.