Heat the butter, sugar and honey, stirring constantly, over low heat until the sugar and butter have melted completely. Set aside to cool (10 minutes).
Lightly whisk the eggs. Mix and combine baking soda, spices, all-purpose, whole wheat and cake flour.
Add the lightly beaten eggs, flour and spices to the melted honey, sugar and butter mixture. Mix and combine to obtain smooth and soft dough. Cover the dough with foil and leave in a cool place for 1-3 days.
Divide and roll the dough into long rolls 1.5 cm in diameter, cut them into smaller rolls. Shape each roll into a walnut sized ball.
Place the dough balls, few centimetres apart from each other, on a baking sheet lined with parchment paper or a silicon sheet. Insert, only halfway, a quarter of the walnut kernel at the top of each cookie.
Bake the cookies in the oven at 190°C for 10-12 minutes. Cool and store in an airtight container.