Each serves 1.
Preheat to 350°F. Line an 18 x12 in. cookie sheet with parchment paper. In large bowl, stir together nuts, flour and salt. In small saucepan, cook sugar, milk, honey and butter over medium heat until mixture comes to a rolling boil. Continue to boil for 1 minute. Remove from heat and stir in almond mixture; mix well. Set aside until cool enough to handle, about 30 minutes.
Scoop rounded tablespoons of batter; roll into balls. Place 6 balls on prepared pan, spacing 3 inches apart. Flatten slightly with a spatula or the bottom of a glass to ensure even spread and coloring during baking. Baking 1 pan at a time, bake 9 to 10 minutes, turning pans halfway through baking time until the cookies are thin and an even golden brown color throughout.
Cool on baking sheet 2 minutes. Using a thin spatula, carefully flip cookies on top of inverted mini Wonder Mold pan or standard muffin pan, allowing the sides to droop around the cavity, forming a cup. Allow to cool completely on pan, about 5 minutes.
Fill cooled cups with ice cream, pudding, mousse or fruit. Cookie cups are best used right away, but can be stored in an airtight container for one day.