Provided by Jill Dupleix
Categories Food Processor Mixer Citrus Egg Nut Dessert Bake Quick & Easy Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 friands
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Brush twelve 1/3-cup muffin cups with 1 tablespoon melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 cups sugar over egg whites. Add ground almond mixture and remaining 13 tablespoons melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon peel and lime peel.
- Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invert cakes onto rack. DO AHEAD Can be made 8 hours ahead. Cool; cover and store at room temperature.
- Sprinkle tops of cakes with powdered sugar. Serve warm or at room temperature.
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