Arrange racks in lower and upper thirds of oven; preheat to 350 degrees.

Line 2 rimless baking sheets with parchment paper.

Pulse almonds and oats in a food processor until coarse meal forms. Set aside.

Melt butter in a medium saucepan over medium heat Add both sugars and honey, 1–2 minutes. Remove from heat.

Add nut mixture, flour, salt, and extracts; stir until well blended.

Spoon batter by 1-teaspoon portions onto baking sheets, spacing 2-1/2 inches apart. Using your finger tips, pat cookies down to 1/4″- high rounds, pushing in any jagged edges to form smooth circles.

Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10-12 minutes.

Slide cookies on parchment onto a wire rack and let cool.

Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.

Note: These cookies can be made up to 2 days ahead. Store in an airtight container between sheets of parchment or waxed paper.