For the basic dough, put flour, butter in flakes, icing sugar and eggs in a bowl. First work into a smooth dough with the dough hook of the hand mixer, then with your hands.
For the bee sting cast, melt butter, sugar and honey in a pot. Add almonds and bring to the boil while stirring. Stir in milk. Set aside to cool.
Roll out the dough on a lightly floured work surface to a thickness of approx. 5 mm. Roll out 44 rectangles (each approx. 3 x 4 cm) with a dough wheel. Knead the dough again and again and roll out again. Spread the icing on half of the rectangles. Place the cookies on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 8-10 minutes. Take out and let cool down.
For the cream filling, chop the couverture finely and melt over a warm water bath. Add the double cream and coconut oil to the couverture, warm up and mix. Allow the cream to cool and fill into a piping bag with punched spout. Spray the cream onto the cookies without the bee sting cast. Put the bee sting cookies on top and let them get firm. Store cookies in the refrigerator.