Cherry Almond Tea Cakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 1/2 cups finely ground unblanched almonds
• 1 cup granulated sugar
• 1 teaspoon salt
• 5 large egg whites
• 4 teaspoons cherry brandy
• 24 bing cherries

Recipe

• 1 preheat oven to 400 degrees. spray muffins tins. place mini-muffin paper liner inside each cup.
• 2 melt butter in a small saucepan over medium heat. when it begins to sputter, reduce heat. cook until butter has lightly browned. skim foam from top and remove skillet from heat.
• 3 whisk together flour, ground almonds, sugar and salt in a bowl. add egg whites and whisk until smooth. stir in flavoring. pour in butter, leaving any dark brown sediment in skillet and whisk to combine. let stand for 20 minutes.
• 4 spoon 1 tablespoon of batter into each muffin cup, filling about halfway. push a cherry in each, keeping stem up. with a small spoon, smooth batter over cherries to cover. bake until a toothpick comes out clean and cakes are golden brown, 12-15 minutes.
• 5 let cool 10 minutes. run a knife around edges to loosen, and unmold. cakes can be stored in airtight containers at room temperature overnight.
• 6 makes 2 dozen.