Almond Tea Cakes From King Arthur Flour® – a delicious recipe with unsalted butter, Arthur Almond Flour, Arthur Unbleached, sugar, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
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
Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
4
In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
5
Mix in the egg whites, honey, almond extract, and browned butter.
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
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
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
Repeat with the remaining batter.
1370
kcal
Calories
88
g
Fat
125
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup unsalted butter, 1 1/3 cups King Arthur Almond Flour, 1/2 cup King Arthur Unbleached All-Purpose Flour, 1 3/4 cups confectioners' sugar or glazing sugar, plus extra for dusting, and more.
Yes, Almond Tea Cakes From King Arthur Flour® falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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