24 Servings 45 min Cook
1 Cup, sliced Almonds
26 Tbsp unsifted Powdered Sugars
5 Large Egg White
1/2 Cup Wheat Flour
2 Tbsp Honey
1 Tbsp Vegetable Oil
2 Cup Blackberries
1 2/3 Stick Butter
Cut blackberries in half.
Melt butter in a medium saucepan over
medium heat.
Simmer until browned bits begin to form.
Continue to simmer, frequently scraping up browned bits
at bottom of pan, until fragrant and
dark brown but not burnt, 6-7 minutes.
Scrape butter and all browned bits
into a medium bowl.
Let cool for 3-4
minutes.
Meanwhile, process almonds and
flour in a food processor until nuts are
finely ground.
Transfer to a medium
bowl; whisk in 1 1/2 cups plus 2 tablespoons, (approximately 26 tbsp)
powdered sugar.
Add egg whites; mix
until smooth.
Fold in honey.
Fold browned butter into batter.
DO AHEAD: Batter can be made 3 days
ahead.
Cover and chill.
Arrange a rack in middle of oven;
preheat to 375F.
Coat muffin cups with
nonstick spray.
Pour 1 generous tablespoon
batter into each prepared muffin cup.
Top with 3-4 blackberry halves.
Bake until cakes are golden brown
and just cooked through, 15-16 minutes.
Let cool in pan for 10 minutes.
Remove
cakes from pan.
Serve warm or at
room temperature.
Dust with powdered
sugar just before serving.
