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

• Freezable
• Vegetarian

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Ingredients

• 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

Method

• 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.