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Mini Almond Butter Tea Cakes

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  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 24
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Add these tiny cakes—featuring the rich flavor of browned butter and almonds—to a dessert tray and watch them disappear!
Sep 24, 2014
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Ingredients

  • 1/2 cup butter (do not use margarine)
  • 1/2 cup slivered almonds
  • 1 cup powdered sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 4 egg whites
  • 1/2 cup sliced almonds
  • 2 teaspoons white decorator sugar crystals

Steps

  • 1
    Heat oven to 375°F. Line 8-inch square pan with foil; spray foil with cooking spray. In 2-quart saucepan, heat butter over medium-high heat about 5 minutes, stirring frequently, until a rich hazelnut-brown color. Remove from heat; cool 5 minutes.
  • 2
    Meanwhile, in food processor, place slivered almonds. Cover; process until finely ground. In large bowl, stir together ground almonds, powdered sugar, flour and salt. Add vanilla, almond extract and egg whites; beat about 1 minute or until blended.
  • 3
    Add browned butter; beat on medium speed until smooth, about 1 minute. Pour batter into pan. Sprinkle sliced almonds evenly over top; sprinkle with sugar crystals.
  • 4
    Bake 20 to 25 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Using foil, lift cake from pan; remove foil from cake. Cut into 6 rows by 4 rows.

Nutrition Information

No nutrition information available for this recipe
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