After the briouats have drained for a few minutes, transfer them to a platter or tray to finish cooling. Leave them for an hour or longer to cool thoroughly before storing.
The briouats can be kept in a tightly sealed container at room temperature for a month, or in the freezer for several months. If storing in the freezer, place a sheet of plastic wrap between layers to make it easy to remove only as many cookies as you need.
Save the cooled honey for making more almond briouats, chebakia, or for making a honey and butter syrup for msemen, meloui or beghrir.
