Almond Tea Cakes
Steps
- Melt 170g of unsalted butter in a saucepan over medium heat. Swirl until the milk solids turn golden brown and smell nutty. Pour into a heatproof bowl and cool to room temperature.
- Preheat the oven to 350°F / 175°C. Lightly grease mini-muffin pans.
- Mix 130g of almond flour, 60g of all-purpose flour, 200g of icing sugar, and ½ teaspoon of salt. Stir in 5 large egg whites, at room temperature, 45g of honey, 1 teaspoon of almond extract and the browned butter.
- Scoop about 1 tablespoon of batter into each cup. Top each with a fresh raspberry.
- Bake for 15-18 minutes, until golden at the edges and firm in the center. Cool in the pans for 5 minutes, then transfer to a rack. Repeat with the remaining batter.