Mini Almond Cakes with Black Raspberry Jam

If you love almonds these cute little cakes are for you. I used beurre noisette or brown butter for an added extra deep, rich, buttery, nutty flavor.

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You just need a handfull of ingredients, nothing fancy… The harder one to find would be the almond flour, which nowadays is widely available.

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I decided to fill mine with black raspberry jam to make them a little summery, but this is totally optional, they are terrific plain also. This is what you’ll need to make about two dozen of them, depending on the size of your molds. You can use a financier mold or a mini muffin one like I did.

1 cup of fine almond flour

1 cup confectioners sugar

1/2 cup all purpose flour

a pinch of salt

6 egg whites

3/4 cup cooled beurre noisette (toast butter until golden brown and fragrant)

Preheat the oven to 425°F

In a large bowl, combine all the dry ingredients: the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and mix until well incorporated.

Spoon the batter into the molds, filling them almost to the rim. Place them in the center of the oven. Bake until they just being to rise, about 5 minutes. Reduce the heat to 400°F. Bake until they are a light brown, about another 4 to 5 minutes. Turn off the oven heat and let them rest in the oven until firm, about another 3 minutes. You are not going to be able to resist the smell, your kitchen is going to smell insanely good…

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Remove the baking sheet from the oven and let the mini cakes cool in the molds for 10 minutes. Unmold.

They may be stored in an airtight container for several days.

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Enjoy with a nice cup of tea!

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