In a small bowl beat the butter and sugar with a wooden spoon until creamy. Add honey and stir until blended. Stir in the flour and 2 tablespoons of the almonds until mixture clumps together. Set aside remaining almonds for Honey Almond Coffee Cake.
Refrigerate topping, covered, until ready to use.
Recipe courtesy of Marie Simmons, cookbook author.
Recipe provided courtesy of the National Honey Board www.honey.com.