Honey Almond Bites
Ready In: 1 hr 12 mins
Yields: 20-60 pieces
Ingredients
Directions
- In a food processor, mix the almonds and sugar until finely ground. Combine with the flour and salt in a medium mixing bowl and set aside.
- Melt the butter in a small saucepan over medium-low heat. When it starts to simmer, cook for 2 minutes, until it becomes golden brown and starts to smell nutty (this is called beurre noisette). Add the honey and stir to melt.
- Pour the butter mixture into the dry ingredients and whisk until combined. Add the eggs one by one, whisking well after each addition. Pour the batter into a 1-gallon food storage bag (preferably the twist-tie kind), squeeze out all the air, and close tightly with knot (or zip closed). This is the homemade version of a pastry bag (which you can use if you have one, of course), and it makes the filling of the moulds much neater than using a spoon. Chill for an hour.
- Preheat the oven to 350F and grease a tray of micro-muffin (or mini-muffin) moulds with butter. (This is unnecessary if they're non-stick, silicone, or otherwise blessed with magic powers).
- Remove the bag from the fridge and snip the very tip of one corner with scissors to create a 1/4-inch opening. Press on the bag to pipe the batter into the prepared moulds, filling them almost to the rim.
- Bake for 12-16 minutes, depending on the size of your moulds, until golden and set. Let stand for a few minutes, unmould, and transfer to a rack to cool completely. (The financiers will keep for 4 days at room temperature in an airtight container. They can also be frozen for up to a month).
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