Almond Tea Cakes From King Arthur Flour®

1. 1

   Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.

2. 2

   Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.

3. 3

   Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.

4. 4

   In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.

5. 5

   Mix in the egg whites, honey, almond extract, and browned butter.

6. 6

   Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a dollop of jam).

7. 7

   Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.

8. 8

   Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.

9. 9

   Repeat with the remaining batter.

* Per serving · 4 servings · Values may vary.