Tiny Cherry and Almond Tea Cakes

1. 1

   Preheat oven to 400F.

2. 2

   Brush mini muffin tins with butter; dust with flour, tapping out excess.

3. 3

   In a small saucepan, melt the butter over medium heat.

4. 4

   Cook, swirling pan occasionally, until butter is lightly browned and fragrant.

5. 5

   Skim foam from top, and remove from heat.

6. 6

   In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine.

7. 7

   Add egg whites, and whisk until smooth.

8. 8

   Stir in kirsch.

9. 9

   Pour in browned butter, leaving any burned sediment behind, and whisk to combine.

10. 10

    Let batter rest 20 minutes.

11. 11

    Fill each prepared cup with 1 tablespoon batter.

12. 12

    Push a cherry into batter of each cup, keeping stem end up.

13. 13

    With a small spoon, smooth batter over cherries to cover.

14. 14

    Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes.

15. 15

    Transfer tins to wire racks to cool 10 minutes.

16. 16

    Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely.

17. 17

    Cakes can be stored overnight at room temperature in airtight containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.