Chop the chocolate and melt it in a double boiler.

In a separate bowl whisk together the almond flour and salt. Set aside.

Beat the egg white with the whisk attachment of your mixer. When the egg white turns foamy, add a pinch of salt. Beat until stiff peaks form.

Beat a cup of powdered sugar into the egg white one heaping tablespoon at a time until fully combined.

Add the melted chocolate, vanilla extract, and honey to the egg white mixture and thoroughly combine.

Add the almond flour mixture until just combined. The dough will look crumbly but when you pat it together, don't worry, it sticks together fine for cutting.

Preheat oven to 300 degrees F.

Line two baking sheets with parchment paper.

Roll the dough out onto a lightly powdered sugared work surface.

Cut out the shapes with the larger cutter. Note: I used an extra large cutter (3") so I only got 8 cookies out of this recipe. If you use a 1+1/2 inch cutter, you will get double that amount.

Place half of them on the prepared baking sheets.

Use the smaller cutter to cut out the middles of the other half of the shapes. Collect the scraps and create more cookies, separating the solid and cutout cookies on separate baking sheets.

Place in oven and bake the solid cookies for 10-12 minutes. Bake the cutouts for 8-10 minutes

Remove from oven and transfer the cookies to cooling racks.

Place the walnut pieces in a naked small frying pan and toast over a medium flame. Remove from heat and set aside.

Place the rest of the ingredient in a food processor and pulse a few times.

Add the toasted walnuts and pulse to combine.

Pulse until the mixture comes together and a thick consistency.

Assemble the Cookies:

Using a small spreader or butter knife spread a layer of the charoset on the solid bottom part of a cookie half.

Place a cutout cookie on top.

Repeat until all the cookies have been paired.

Arrange the cookies on a serving platter and serve.