In a large mixing bowl stir together the almonds, sugar, and flour. Whisk in the egg whites, one at a time, beating well after each addition. Melt the butter in a small saucepan until it turns light brown, but remove pan from the heat before it burns. Pour the butter into the mixture and beat well with a wooden spoon. Beat in the honey. Refrigerate the dough for 1 hour. Preheat the oven to 425F. Grease and flour several madeleine molds. With a large spoon pour the dough into the molds so that they are two-thirds full. Bake for 12-15 minutes.
