Gourmet Danish Bitty Almond Cakes – a delicious recipe with unsalted butter, unsalted butter, all-purpose flour, salt, sugar, almond paste. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put oven rack in upper third notch of oven (in my case gigantic toaster) and preheat to 400F.
2
Brush molds of the muffin tins with melted butter and lightly dust with flour, (I used a teeny coffee scooper for this) knocking out excess flour.
3
Stir together the flour (3 tablespoons) and salt in a small bowl.
4
Beat together softened butter and granulated sugar in another bowl with an electric mixer at high speed until pale and fluffy.
5
Beat in almond paste and vanilla until combined well, then beat in egg until combined.
6
Reduce speed to low and add flour mixture, mixing until just combined.
7
Divide batter among muffin tin cups.
8
Bake cakes until just firm and edges are golden, about 10-15 minutes.
9
Turn cakes out onto racks and cool completely, about 5 minutes.
10
Turn cakes right side up and dust tops with confectioners sugar just before serving.
257
kcal
Calories
16
g
Fat
23
g
Carbs
6
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 tablespoons unsalted butter, softened, ½ tablespoon unsalted butter, melted, 3 tablespoons all-purpose flour (plus additional for dusting molds), ⅛ teaspoon salt, and more.
Yes, Gourmet Danish Bitty Almond Cakes 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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