Preheat the oven to 160°C (fan assisted).
In a large bowl add the ground almonds, sugar, bitter almonds and honey and mix well with a wooden spoon.
Add the egg white to a workable consistency. You might not need all the egg white so add gradually to achieve a not too floppy consistency.
Place the dough on a cool surface and roll to create small spheres. Coat with icing sugar, making sure they are meticulously well-covered, then place the almond spheres on a baking tray lined with baking parchment or a silicone sheet.
Press your index finger onto each biscuit to give it a slightly flatter shape, then bake for 10-12 minutes, or until lightly golden.
Do not touch the biscuits until completely cool. Store in an air-tight container and eat within 3-4 days.