Ingredients:
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)
Almonds to decorate (or if preferred chocolate cacao beans)
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.