MINI ALMOND BUTTER TEA CAKES

Mini Almond Butter Tea Cakes image

Add these tiny cakes-featuring the rich flavor of browned butter and almonds-to a dessert tray and watch them disappear!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 24

Number Of Ingredients 10

Ingredients

1/2 cup butter (do not use margarine)
1/2 cup slivered almonds
1 cup powdered sugar
1/2 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon almond extract
4 egg whites
1/2 cup sliced almonds
2 teaspoons white decorator sugar crystals

Steps:

Heat oven to 375°F. Line 8-inch square pan with foil; spray foil with cooking spray. In 2-quart saucepan, heat butter over medium-high heat about 5 minutes, stirring frequently, until a rich hazelnut-brown color. Remove from heat; cool 5 minutes.
Meanwhile, in food processor, place slivered almonds. Cover; process until finely ground. In large bowl, stir together ground almonds, powdered sugar, flour and salt. Add vanilla, almond extract and egg whites; beat about 1 minute or until blended.
Add browned butter; beat on medium speed until smooth, about 1 minute. Pour batter into pan. Sprinkle sliced almonds evenly over top; sprinkle with sugar crystals.
Bake 20 to 25 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Using foil, lift cake from pan; remove foil from cake. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Tea Cake, Sodium 85 mg, Sugar 7 g, TransFat 0 g