Treat family and friends to these miniature French almond cakes for afternoon tea, or take along to a coffee morning. Browning the butter adds extra nuttiness
- Preparation and cooking time
- Prep:5 mins
- Cook:20 mins
- plus chilling
- Easy
- Serves 12
- Freezable
- Vegetarian
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Ingredients
- 150g unsalted butter, plus extra for the tin
- 175g icing sugar, plus extra to serve
- 150g ground almonds
- 50g plain flour
- 4 egg whites (freeze the yolks for another recipe)
- 2 tbsp flaked almonds
Method
- STEP 1
Melt the butter in a saucepan over a medium heat until it starts to foam. Continue to cook for 4-5 mins until small bubbles start to appear – the butter should be golden brown and smell nutty. Remove from the heat and set aside to cool slightly.
- STEP 2
Mix the icing sugar, almonds and plain flour in a large bowl. Gently stir in the egg whites, then gradually mix in the butter until smooth. Cover and leave to rest in the fridge for 1 hr.
- STEP 3
Heat the oven to 200C/180C fan/gas 6. Lightly butter a 12-rectangle silicon baking tray and place on a flat baking tray. Carefully spoon the batter into the moulds, then use a flat knife to scrape any excess batter off the top. Sprinkle over the flaked almonds then bake for 16-18 mins until firm to the touch and golden.
- STEP 4
Leave to cool for 10 mins before carefully turning out onto a wire rack to cool completely. Sieve over a little icing sugar to serve. Will keep in an airtight container for up to three days.
