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Tiny Cherry & Almond Tea Cakes Recipe

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This recipe for Tiny Cherry & Almond Tea Cakes is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C + 2 Tbsp unsalted butter
1 C flour + more for flouring tins
1 C unblanched almonds (5oz|)
1 C sugar
1 tsp coarse salt
5 egg whites
1 Tbsp + 1 tsp Kirsch
30 sweet (Bing) cherries with stems intact
Directions:
Directions:
Oven 400º.
Brush mini muffin tins with butter, dust with flour, tap out excess.
In small sauce pan melt the butter, cook swirling pan until butter is lightly browned. In food processor finely grind almonds - you should have 1 cup, place in bowl and whisk in flour, sugar and salt to combine. Add egg whites and whisk until smooth, stir in Kirsch. Pour in browned butter whisk to combine. Let batter rest 20 minutes. Fill each prepared cup with 1 Tbsp batter. Push cherry into batter, keeping stem end up. With finger or small spoon cover top of cherry with batter. Bake until golden brown 12 -15 minutes, run small knife around tins before removing cake.

 

 

 

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