Place 5 g butter, 5 g white chocolate, and 8 g honey in a small bowl. Set the bowl over a larger bowl of warm water (or create a double boiler) and stir gently until everything is completely melted and combined into a smooth, glossy glaze.

Add 75 g raw almonds to the bowl. Use a silicone spatula to toss and fold until each almond is evenly coated with the glaze. Set the almonds aside—they do not need to be refrigerated.

In a large mixing bowl, combine 50 g room-temperature egg whites, 20 g room-temperature whole egg liquid, and 10 g room-temperature heavy cream. Whisk with a hand whisk until the mixture is fully blended and slightly frothy.

Add 35 g powdered sugar to the bowl and continue whisking until the sugar has completely dissolved and the mixture is smooth.

Sift 48 g cake flour into the bowl to ensure no lumps remain. Add 2 g Earl Grey tea powder. Whisk gently until the dry ingredients are fully incorporated and the batter is smooth and free of lumps.

Make sure your 40 g of melted butter is still warm. Gradually add it to the batter in 2–3 additions, whisking thoroughly after each addition until the butter is fully emulsified. The final batter should be smooth, glossy, and fluid enough to pipe easily.

Transfer the batter to a piping bag. Snip a small opening at the tip—about 3–4 mm wide—and set aside.

Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper or a silicone baking mat. Having the oven fully preheated before piping is important, as the batter should not sit for too long before baking.

Pipe the batter onto the prepared baking sheet, forming small circles about the size of a one-yuan coin (approximately 2–3 cm in diameter). Keep the circles thin—this is key to achieving a crispy texture. Leave generous space between each circle, at least 3–4 cm, as the cookies will spread during baking.

Place one glazed almond onto the center of each piped batter circle. Gently press down to ensure the almond adheres to the batter.

Place the baking sheet in the preheated oven and bake for approximately 22 minutes. The cookies are ready when the edges are lightly golden and the surfaces appear dry and crisp. Keep an eye on them toward the end of baking—ovens can vary, and you want to avoid overbaking, which can mute the tea flavor or introduce bitterness.