Beat the egg with the honey, milk and almond extract in a stand mixer with the paddle or with a hand mixer until combined.

Combine the dry ingredients except for the flour in a small bowl and add the to the egg mixture. Beat until well combined.

Gradually add the melted butter.

Gradually add the flour and mix at low speed until it comes together.

Transfer to a lightly floured work surface and knead until a smooth, slightly sticky dough is achieved.

Wrap with plastic wrap and chill for ½ hour or until firm.

Dust your mold with rice flour (or AP flour) and put in small pieces of dough to fill the mold. Roll over the dough with a rolling pin then use a sharp knife to level the dough against the mold.

Transfer to parchment lined baking sheets and chill for at least ½ hour or until firm.

Preheat oven to 350°F. If desired, brush with 1-2 coats of beaten egg for a glazed finish. Bake straight from the fridge for 12-15 minutes or until just slightly browned at the edges.