Treat family and friends to these miniature French almond cakes for afternoon tea, or take along to a coffee morning. Browning the butter adds extra nuttiness

  • Preparation and cooking time
    • Prep:5 mins
    • Cook:20 mins
    • plus chilling
  • Easy
  • Serves 12

Nutrition: Per serving

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  • 150g unsalted butter, plus extra for the tin
  • 175g icing sugar, plus extra to serve
  • 150g ground almonds
  • 50g plain flour
  • 4 egg whites (freeze the yolks for another recipe)
  • 2 tbsp flaked almonds


  • STEP 1

    Melt the butter in a saucepan over a medium heat until it starts to foam. Continue to cook for 4-5 mins until small bubbles start to appear – the butter should be golden brown and smell nutty. Remove from the heat and set aside to cool slightly.

  • STEP 2

    Mix the icing sugar, almonds and plain flour in a large bowl. Gently stir in the egg whites, then gradually mix in the butter until smooth. Cover and leave to rest in the fridge for 1 hr.

  • STEP 3

    Heat the oven to 200C/180C fan/gas 6. Lightly butter a 12-rectangle silicon baking tray and place on a flat baking tray. Carefully spoon the batter into the moulds, then use a flat knife to scrape any excess batter off the top. Sprinkle over the flaked almonds then bake for 16-18 mins until firm to the touch and golden.

  • STEP 4

    Leave to cool for 10 mins before carefully turning out onto a wire rack to cool completely. Sieve over a little icing sugar to serve. Will keep in an airtight container for up to three days.

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