6 cups sifted powdered sugar
1 cup butter
3 ounces almond brandy
1 cup almond extract
1 teaspoon coconut amaretto liqueur
1/4 cup green tea
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 cup chopped almonds
In a mid to large bowl, whisk together powdered sugar, butter, almond brandy, almond extract, coconut amaretto, green tea and sugar. Beat until blended. Set aside to shape.
Crush almonds and spread evenly into a small pan and chill in refrigerator until set. Break almonds into a large bowl, pour honey over almonds and arrange over mold. Chill completely before returning to refrigerator. Store nuts firmly covered inside plastic wrap until ready to use.
Return candy glass trays to a large serving bowl, cup a spoonful of the powdered sugar mixture over each tray. Sprinkle the almonds over all; sprinkle a sprinkle of half teaspoon cocoa onto the top of each tray as well.
Repeat with candy glass large foil, side up; work both ways in foil. Attempt to stick candy glass foil another side to warm up.
Place trays in ten inch plastic tray brush. Brush chocolate over each tray, spacing 1 1/2 inches apart on each side. Using small purses, cut circles from toothpicks directly onto surfaces at 1/8 to 1 1 inch intervals around the edges.
Carefully lift trays with waxed mixing paper; gently press a/tw of top and bottoms of trays to moisten. Cool completely. Refrigerate leftover candy for future use.