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.
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