A meld of ground nuts and honey, these addictive little French cakes are called “financiers,” (ingot) for their golden sheen and traditional rectangular shape. A muffin tin is a more commonly available alternative. This recipe produces about 20 mini-muffins; they freeze well. They are served after a meal with coffee.
6 T butter
1/3 C honey
1 C blanched almonds, pine-nuts, hazelnuts or a combination of light-colored nuts
1/3 C sugar
3 T flour
1/4 t salt
2 eggs or 4 egg whites
extra butter for the muffin pan
Melt butter in a pan over medium heat and simmer gently until it begins to turn brown and smell nutty, about two minutes. Remove from heat and stir in the honey. In a food processor, combine the nuts and sugar and process until the nuts are finely ground; add the flour and salt, pulse to combine. Pour in the butter-honey mixture and pulse to combine thoroughly. Add the eggs one at a time, or the egg whites one-half at a time, pulsing each time to mix well. Pour the batter into a plastic bag and refrigerate for an hour and up to a day. To bake, preheat oven to 350. Prepare the mini-muffin tins by buttering lavishly. Remove the bagged batter from the refrigerator and with scissors snip a corner of the bag to form an opening about 1/4 to 1/2-inch. Pipe the batter into the muffin tin, filling each mold about two-thirds up. Bake 16-20 minutes until golden. Remove from the oven and cool before trying to unmold. Serve at room temperature or slightly warm. The cakes will keep four or five days in the refrigerator in a plastic bag.