Line 2 cookie sheets with parchment paper or grease, set aside.

In a heat proof bowl over saucepan of hot water, melt chocolate with butter, stirring occasionally.

Let cool to room temperature.

In a bowl, beat together eggs, sugar and honey until foamy, fold in chocolate.

In a separate bowl, whisk almonds with salt, fold into chocolate mixture.

Cover and refrigerate until firm, about 1 hour.

Roll by rounded tablespoonfuls into balls, roll each in coarse sugar.

Place 2in apart on prepared baking sheets.

Freeze until firm, about 15 minutes.

Bake in top and bottom thirds of a 325F oven, rotating and switching pans halfway through, until bottoms are darkened, about 16 minutes.

Let cool on pans for about 5 minutes.

Transfer to racks and cool completely.