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