1. 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. 2. 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. 3. 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. 4. 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). 5. 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. 6. 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). ---------------------------------------------------------------------------
Nutrition
Ingredients
