Cream the butter with the sugars.
Beat in the eggs one at a time.
Stir in the honey and almond extract.
Blend in the ground almonds.
Sift the flour with the baking soda.
Add to the almond mixture gradually; mix, then knead with your hands until the flour is well blended.
Chill briefly if necessary for easier handling.
Pinch off pieces of the dough, about the size of a large marble (3/4 inch).
Roll between the palms of your hands into an oval shape.
Place on a lightly greased cookie sheet.
Space the cookies 1 1/2 to 2 inches apart.
Press a blanched almond half into the center of each cookie.
Bake in a 350° oven 13 to 15 minutes, or until golden brown and the almonds are lightly toasted.