Brown Butter Blueberry Almond Tea Cakes

Brown Butter Blueberry Almond Tea Cakes is a hor d'oeuvre that serves 30. For 25 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 108 calories. 37 people have made this recipe and would make it again. A mixture of almond flour, kosher salt, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Joanne Eats Well with Others. With a spoonacular score of 3%, this dish is improvable. Apricot And Lavender Brown Butter Tea Cakes, Brown Butter Cushaw Mini Cakes with Brown Butter Buttercream, and Almond Tea Cakes are very similar to this recipe.

Servings: 30

 

Ingredients:

1¼ cups almond flour

1 cup blueberries

1 tbsp bourbon

1 cup Pamela's Gluten-Free All Purpose Flour Blend

5 large egg whites

1 tsp kosher salt

1 cup sugar

10 tbsp unsalted butter

Equipment:

mini muffin tray

oven

whisk

bowl

muffin tray

wire rack

Cooking instruction summary:

Heat oven to 400F. Grease 30 cups of 2 mini muffin tins. Set aside.Melt the butter in a medium skillet over medium heat. Allow to cook, stirring occasionally, until the butter turns an amber color and smells nutty. Remove from the heat and pour the butter into a heatproof bowl. Set aside.In a large bowl, whisk together the all purpose flour, almond flour, sugar, and salt. Whisk in the egg whites until well combined. Stir in the bourbon and butter. Let stand for 20 minutes.Fold the blueberries into the batter and, using a small cookie scoop, scoop into the prepared muffin tin. Bake until a tester comes out clean, about 12 to 15 minutes. Let cool in pans for 10 minutes before removing to a wire rack to cool completely.

 

Step by step:


1. Heat oven to 400F. Grease 30 cups of 2 mini muffin tins. Set aside.Melt the butter in a medium skillet over medium heat. Allow to cook, stirring occasionally, until the butter turns an amber color and smells nutty.

2. Remove from the heat and pour the butter into a heatproof bowl. Set aside.In a large bowl, whisk together the all purpose flour, almond flour, sugar, and salt.

3. Whisk in the egg whites until well combined. Stir in the bourbon and butter.

4. Let stand for 20 minutes.Fold the blueberries into the batter and, using a small cookie scoop, scoop into the prepared muffin tin.

5. Bake until a tester comes out clean, about 12 to 15 minutes.

6. Let cool in pans for 10 minutes before removing to a wire rack to cool completely.


Nutrition Information:

Quickview
107k Calories
2g Protein
6g Total Fat
11g Carbs
0% Health Score
Limit These
Calories
107k
5%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
11g
4%

  Sugar
7g
8%

Cholesterol
10mg
3%

Sodium
87mg
4%

Get Enough Of These
Protein
2g
4%

Selenium
2µg
4%

Fiber
0.71g
3%

Manganese
0.05mg
3%

Vitamin A
121IU
2%

Vitamin B2
0.03mg
2%

Iron
0.24mg
1%

Calcium
12mg
1%

Vitamin K
1µg
1%

Vitamin E
0.15mg
1%

covered percent of daily need
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