In a bowl, add the dry ingredients - whole wheat flour, wheat germ, cocoa powder, baking soda, salt and milk powder.

Add the wet ingredients - butter (room temperature) and honey and knead the batter just enough to bring it into a large ball. It will be a little sticky.

Place the dough in the freezer for 20 minutes. The butter will set and make the dough a little more firm making it easier to handle next.

Take the dough out of the freezer and make balls (about 1 Tablespoon dough) each. I got 14 balls, which would give me 7 large cookies.

If the weather is warm, freeze the balls once more for 5-10 min. Again this will firm up the butter and make it easier to press it out.

Using a plastic sheet, press out the balls into circular disks, using the back of a regular drinking glass. The plastic sheet (at the top and bottom of the ball) helps to avoid dough stickiness and it will peel out clean.

Place the cookies in 350F oven. They will be ready between 8-10 minutes. 

Soak almonds overnight. Peel the almonds one by one.

Place the peeled, wet almonds in a 350F oven for about 20 minutes until they are dry and a little roasted.

Place the roasted almonds in the food processor and process them until it becomes a fine powder.

Add the honey, vanilla and run it again. Open the processor once or twice to scrape out the honey stuck to the edges.

Take the almond filling mixture in a bowl.

Assemble and serve!! Yumm yumm!!