almond tea cakes from king arthur flour®

Ingredients

• Servings: 28
• 3/4 cup unsalted butter
• 1 1/3 cups king arthur almond flour
• 1/2 cup king arthur unbleached all-purpose flour
• 1 3/4 cups confectioners' sugar or glazing sugar, plus extra for dusting
• 1/2 teaspoon salt
• 5 large egg whites
• 2 tablespoons honey
• 1 teaspoon almond extract
• fresh berries or jam

Recipe

Preparation Time: 20 mins Cook Time: 16 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f. lightly grease the cups of a mini-muffin pan.
• melt the butter in a medium-sized saucepan set over medium heat. swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
• pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
• in a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
• mix in the egg whites, honey, almond extract, and browned butter.
• scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). top each cake with a fresh berry or two (or a dollop of jam).
• bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.
• remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out a rack to cool completely.
• repeat with the remaining batter.