Brown sugar | 20 grams | 2 tablespoons Whole wheat flour | 62 grams | ½ cup Rye flour | 62 grams | ½ cup Ground cinnamon | 0.75 gram | Rounded ẳ teaspoon Ground nutmeg | 0.25 gram | ẵ teaspoon Ground ginger | 0.25 gram | ẳ teaspoon Ground anise | 0.5 gram | ẳ teaspoon whole seeds Baking powder | 5 grams | 1⅓ teaspoons Whole eggs | 50 grams | 1 egg Whole milk (3.5% fat) | 50 grams | 3 tablespoons plus 2 teaspoons Candied Orange or Lemon Peel, cut in ¼-inch dice | 37 grams | 2 tablespoons GARNISH Candied Orange or Lemon Peel (optional), cut in ¼-inch dice | 20 grams | 1 tablespoon METHOD Prepare the sugar icing in a small bowl or container following the directions and set aside Preheat the oven to 350°F/180°C On a sheet pan, prepare forty-five 1½-inch paper cups or grease 45 small petit four molds with the butter and flour mixture You can also use a mini-muffin silicone mold, which is very practical because it will not require paper cup liners or greasing Place the honey and ... ¼-inch dice | 20 grams | 1 tablespoon METHOD Prepare the sugar icing in a small bowl or container following the directions and set aside Preheat the oven to 350°F/180°C On a sheet pan, prepare forty-five... grease 45 small petit four molds with the butter and flour mixture You can also use a mini-muffin silicone mold, which is very practical because it will not require paper cup liners or greasing Place the honey and