Preheat the oven to 350°F
Line two cookie sheets with parchment paper
Combine the butter, sugar, honey, and lemon juice in a small saucepan and heat until the butter is just melted
Pulse the almonds and dried blueberries in a food processor until the almonds are broken down into medium chunks. You don't want them to be super fine, but they also need to be small enough to mix well into the other ingredients
Combine the chopped almonds and blueberries with the flour, lemon zest, and cardamom in a bowl. Pour the butter/sugar mixture into the solids and mix until just combined. Drop onto the prepared cookie sheets in 1/2 tbsp spoonfuls
Bake for 8-12 minutes until the edges are starting to brown
Allow the cookies to cool on the baking sheet.
Once the cookies are cool, melt the white chocolate chips and drizzle mix in a small amount of oil. Dip the flat side of the cookies in the white chocolate and place on wax paper to cool. Drizzle more white chocolate on top of the cookies