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
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
Meanwhile, process almonds and
flour in a food processor until nuts are
Transfer to a medium
bowl; whisk in 1 1/2 cups plus 2 tablespoons, (approximately 26 tbsp)
Add egg whites; mix
Fold in honey.
Fold browned butter into batter.
DO AHEAD: Batter can be made 3 days
Cover and chill.
Arrange a rack in middle of oven;
preheat to 375F.
Coat muffin cups with
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.
cakes from pan.
Serve warm or at
Dust with powdered
sugar just before serving.