Almond financiers

Melt the butter on low heat and take it on to brown butter.

Mix the tant pour tant -- equal parts powdered sugar and almond meal -- then add the flour, egg whites, vanilla and honey.

Cook the butter until it smells nutty, is deep golden brown and browned milk solids show in the pan; it is ready when it stops singing.

Add the brown butter to the almond and egg white mixture and mix until fully incorporated.

Fill any mold -- traditional rectangular, cookie-size or petit four -- and bake.