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butter, unsalted, softened
Heat oven 350F. Line 24 mini muffin cups with paper liners.
In a mixing bowl, beat butter and sugar until light and creamy. Add zest, eggs, honey, salt and almond extract; blend well. Add almond meal; blend well.
Divide batter among prepared cups. Top each with 1 almond.
Bake 12 minutes or until puffed and golden brown. Cool. Dust with powdered sugar.