Preheat oven to 375 degrees. Place racks in the middle and lower third. Line 2 baking sheets with parchment paper. Pulse the almonds in a food processor until coarsely ground. Transfer to a small saucepan. Add the cinnamon, butter (or margarine), sugar, honey and salt. Bring to a boil over medium-high heat, stirring once while the butter melts. Boil for 1 minute, then remove from heat. Stir in the flour and orange zest. Working quickly, drop batter by teaspoonfuls, 2-1/2 inches apart, on lined baking sheets. Bake until golden brown, 6-8 minutes, rotating sheets halfway through baking. Let cool some on the sheets. Using a sharp spatula, remove to wire racks to cool completely. Store in airtight containers, placing parchment paper between layers.
Makes about 24 cookies.