Yield
12

How to Make It

Step 1

Preheat the oven to 450°. Generously butter a 12-cup mini-muffin pan (1/4 -cup size). In a medium saucepan, cook the butter over low heat until fragrant and browned, about 8 minutes; let cool completely. Spread the almonds on a baking sheet and toast in the oven for about 5 minutes, or until light brown; transfer to a plate and let cool completely.

Step 2

In a mini-processor, finely grind the almonds; watch carefully so they don't form a paste. Pass the ground almonds through a coarse sieve to remove any large pieces and to fluff them up. Return the almonds to the sieve, add the confectioners' sugar, flour and 1/4 teaspoon of salt and sift together into a large bowl.

Step 3

In another large stainless steel bowl, whip the egg whites with a pinch of salt until they hold very soft peaks. Stir the butter and almond extract into the almond mixture, then fold in the egg whites until just combined.

Step 4

Spoon the batter into the muffin cups, filling each two-thirds of the way; sprinkle with the pine nuts. Bake for 8 minutes. Reduce the oven temperature to 400° and bake for 8 minutes longer, or until the centers of the cakes have risen to form points and spring back when touched. Run a small knife around the cakes and remove them from the pan while still hot. Let cool completely on a rack. Serve with the Strawberry Compote.

Step 5

Make Ahead: The cakes can be stored in an airtight container for up to 1 day.

Step 6

Serve With: Strawberry Compote

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