YIELD: Makes 9 to 10 donuts
shelled, finely ground to a flour
Preheat oven to 350°F.
Combine pistachio and almond flours, baking powder and cinnamon in a medium bowl.
In a small bowl, combine eggs, 1/4 cup melted butter, 3 tablespoons honey and 1/2 teaspoon vanilla. Add egg mixture to dry ingredients; stir well to combine.
Spray a donut pan generously with cooking spray. Fill donut tins 3/4-full with batter. Bake at 350°F for 10 to 13 minutes or until golden brown. Cool slightly; remove from tins to a wire rack. Cool.
Heat honey, 1 tablespoon butter and 1 teaspoon vanilla in a small saucepan until warm and combined. Pour mixture onto a plate or shallow dish. Carefully dip tops of donuts in honey mixture; return to wire rack. Allow mixture to soak into donuts and cool.
Combine powdered sugar and milk on a plate or shallow dish. Carefully dip tops of donuts in icing mixture. Allow to set.