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Mini Almond Butter Tea Cakes
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Prep Time:
35 minutes
Total Time:
2 hours 35 minutes
Impress guests with irresistible browned butter almond mini cakes that vanish in no time!
Ingredients:
  • 1/2 cup butter (do not use margarine)
  • 1/2 cup slivered almonds
  • 1 cup powdered sugar
  • 1/2 cup Gold Medal™ 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
Instructions:
  • Preheat the oven to 375°F. Line an 8-inch square pan with foil and spray the foil with cooking spray. In a 2-quart saucepan, cook the butter over medium-high heat for about 5 minutes, stirring often, until it turns a rich hazelnut-brown color. Remove from the heat and let it cool for 5 minutes.
  • In a food processor, pulse the slivered almonds until finely ground. Transfer the ground almonds to a large bowl and mix in the powdered sugar, flour, and salt. Add the vanilla, almond extract, and egg whites, then beat for about 1 minute until well combined.
  • Incorporate fragrant browned butter into the batter, beating on medium speed until silky smooth for about 1 minute. Transfer the batter into the pan. Evenly scatter sliced almonds on top, followed by a sprinkle of sugar crystals for added crunch and sweetness.
  • Bake until golden brown, approximately 20-25 minutes. Allow to cool completely in the pan on a cooling rack for about 1 hour. Use foil to lift the cake from the pan, then remove the foil and cut it into 6 by 4 rows.

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