6 pre-cooked sweet pastry cases (cupcake size, 5cm base)

For the filling:

50g butter (unsalted)

50g light brown sugar

50g ground almonds

10ml of honey

10ml coffee essence (strength depends on taste) + 5-10ml for icing

Coffee glacé icing made with 75g of icing sugar & enough coffee essence to make a smooth spreadable mixture (not too liquid)

Method:

Cream the butter and sugar, mix in the ground almonds, honey & coffee essence. 

Put mixture into the (cold) pastry cases and leave until quite firm.

Coat with the coffee icing and decorate.