1/4 cup plus 2 Tbsp. margarine
3 Tbsp. honey
1/2 cup firmly packed brown sugar
1/4 cup plus 1Tbsp. all-purpose flour
3 Tbsp. finely chopped almonds
2 Tbsp. amaretto
1/4 tsp. salt
Preheat oven to 350*F. Line a baking sheet with parchment paper and set aside. Combine margarine and honey in a small saucepan. Cook over medium heat until margarine melts, stirring constantly. Remove from heat and stir in brown sugar, then remaining ingredients. Drop mixture by teaspoons onto parchment lined baking sheets. Make only 4 cookies at a time, spread each to 2 1/2 inches, and leave 3 inches apart to allow for slight spreading. Bake for 5 minutes. Remove from oven and let cool 1 minute. Using a wide spatula, flip cookies over and then roll into a loose cylinder around the handle of a wooden spoon. Let cool on wire rack until cool enough to remove from handle and retain shape. Repeat with remaining batter, keeping batter in a warm place between batches.