Brown-Butter Honey Almond Financiers

Place the butter in a light-colored saucepan over medium heat. Let it melt, then continue cooking, swirling occasionally, until the milk solids turn golden and the butter smells nutty and caramelized — about 5 to 7 minutes. Remove from heat immediately.

Stir in the honey while the butter is still hot. Let the mixture cool to room temperature. You want it liquid but not hot when you add it to the batter.

In a large bowl, whisk together the almond powder, white sugar, powdered sugar, flour, baking powder, and salt until evenly combined.

Add the eggs to the dry ingredients and stir with a spatula until a thick paste forms.

Pour the cooled brown butter and honey mixture over the batter. Fold gently until smooth and glossy — don't overwork, just bring it together.

Cover the bowl and let the batter rest at room temperature for 30 minutes. This relaxes the gluten and lets the flavors deepen.

Preheat your oven to 190°C (375°F). Butter and flour a mini muffin tin or financiers mold generously.

Spoon the batter into the molds, filling each about three-quarters full. The batter should be thick enough to hold its shape.

Bake for 12 to 15 minutes, until the edges are deep golden and the centers feel set when lightly pressed. Don't open the oven early — these are small and delicate.

Let cool in the tin for 5 minutes, then turn out onto a wire rack. If desired, dust lightly with powdered sugar while still warm.