Preheat the oven to 375 degrees F. Line a baking tray with parchment. Place the almonds, cornmeal, salt, pepper and cayenne in a wide, sided dish. Combine the mayonnaise and mustard in a bowl. Add the chicken legs and toss to coat. Coat the legs in the almond mixture, gently pressing it on. Set the chicken on the baking tray. Bake 35 minutes; drizzle with honey and bake 5 to 10 minutes more, or until cooked through.
Note: Ground almonds are available in the aisle other bagged nuts are sold.