Are you in need of some extra butter in your life?
You’ll reconsider when you eat these! These are WONDERFUL and EASY! A great treat if you are having some friends come over for coffee or tea.
This is another recipe from “Around My French Table” by Dorie Greenspan.
12 T. unsalted butter, cubed
1 c. sugar
1 c. almond flour
6 large egg whites
2/3 c. all-purpose flour
Brown the butter into “hazelnut butter” by putting the cubed butter into a small saucepan and bring it to a gentle boil over medium heat. Closely watch the butter while it boils and remove from the heat when it is a golden brown. This was about 5 minutes of a continuous rolling boil.
In a medium saucepan combine the almond flour and sugar and mix together with a whisk. Stir in the 6 egg whites (previously beaten slightly) and put the pan over low heat. Continuously stir the mixture until it is hot and runny, this took about 10 minutes.
Remove the pan from the heat and add the flour.
Gradually blend in the butter.
Scrape the batter into a heat-proof bowl (I used a glass bowl), press plastic wrap against the top of the batter and refrigerate for at least an hour and no longer than 3 days.
Preheat the oven to 400 degrees Fahrenheit and generously butter and flour a 24 place mini muffin pan. Fill the batter to the top of each muffin cup and sprinkle with sugar or other decorations.
Bake for about 10 to 12 minutes, remove immediately from the muffin pan and then let them cool.
January 19, 2011
This entry was posted in cakes and tagged almond flour, butter, egg whites, sugar.