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Pure almond — frangipane, amaretti, cherry pie enhancement
Rectangular molds for French almond-butter financiers
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
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Preheat the oven to 400°F. Lightly grease a parchment paper lined baking sheet. Place 4 tbsp of the butter and honey in a medium saucepan on low heat. Cook for 2-3 mins or until melted. Add dates, cinnamon and nutmeg. Cook for 4-5 mins or until most of liquid is absorbed. Stir in the almonds. Cool. Working quickly, layer the 5 phyllo sheets, brushing each sheet with the remaining 3 tbsp butter, melted. Spread the date mixture on the phyllo, leaving a 2 inch border on one of the long sides. Roll pastry from other side, being careful not to roll too tightly. Cover and refrigerate 30 mins or until firm. Cut the roll into 1/2 inch thick slices. Place the slices flat on the prepared pan. Bake 15-20 mins or until golden. Cool. Dust with powdered sugar.