Honey Almond Bites

Directions

1. 1
   In a food processor, mix the almonds and sugar until finely ground.
2. 2
   Combine with the flour and salt in a medium mixing bowl and set aside.
3. 3
   Melt the butter in a small saucepan over medium-low heat.
4. 4
   When it starts to simmer, cook for 2 minutes, until it becomes golden brown and starts to smell nutty (this is called beurre noisette).
5. 5
   Add the honey and stir to melt.
6. 6
   Pour the butter mixture into the dry ingredients and whisk until combined.
7. 7
   Add the eggs one by one, whisking well after each addition.
8. 8
   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).
9. 9
   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.
10. 10
    Chill for an hour.
11. 11
    Preheat the oven to 350F and grease a tray of micro-muffin (or mini-muffin) moulds with butter.
12. 12
    (This is unnecessary if they're non-stick, silicone, or otherwise blessed with magic powers).
13. 13
    Remove the bag from the fridge and snip the very tip of one corner with scissors to create a 1/4-inch opening.
14. 14
    Press on the bag to pipe the batter into the prepared moulds, filling them almost to the rim.
15. 15
    Bake for 12-16 minutes, depending on the size of your moulds, until golden and set.
16. 16
    Let stand for a few minutes, unmould, and transfer to a rack to cool completely.
17. 17
    (The financiers will keep for 4 days at room temperature in an airtight container.
18. 18
    They can also be frozen for up to a month).