Recipe Archives->Cakes->Petits Fours 08

Almondine Petit Four Cakes

1 1/4 cups sliced almonds
1 1/2 teaspoons sugar
1 cup powdered sugar, sifted
1/2 cup flour
5 large egg whites
6 ounces unsalted butter

Grease financier, petit four pans or 3-inch tarlet pans.

In a food processor, grind almonds and sugar to the consistency of
sand.  Transfer to a bowl; add powdered sugar.  Stir until blended.
Add flour, blending well.  Add egg whites and whisk until batter
is thick and smooth.

Brown butter in a skillet over medium heat.  Skim foam off top.
Add melted butter to batter, let brown sediment remain in skillet.
Whisk well to incorporate butter.  Allow batter to rest 20 minutes.

Preheat oven to 425 F.  Fill prepared pans a little more than halway
with batter.

Bake 15 minuets or until golden.  Allow cakes to cool on wire racks
10 minutes before tapping them out of the pan.  Serve at room temp.

Printable version: petits-fours08.txt.