Honey Almond Bites
Total Time: 1 hr 12 mins
Preparation Time: 1 hr
Cook Time: 12 mins
Ingredients
- 1 cup almonds
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1/3 cup honey
- 2 eggs
Recipe
- 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).
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