Brown butter almond cakes from One Good Dish: The Pleasures of a Simple Meal by David Tanis

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on March 25, 2023

    I subbed white whole wheat flour for the AP and whisky for the rum. I would cut back on the extract considerably, maybe 1/4 tsp. It was a bit strong for me and I'd like to taste the brown butter. I ended up with 3 T of batter per standard-size muffin tin and needed 5 more minutes baking time. Otherwise, they are moist and tender and pretty darn good. I picked this recipe over a couple of others I had because it uses 3 whole eggs. vs. Gateau's, which uses 6 egg whites. It may be more authentic, but eggs are too dear right now...and I'd have to figure something out for the 6 leftover yolks.

  • twoyolks on December 10, 2015

    These are very moist and have good almond flavor. Because they're made of ground whole almonds, they have little bits of almond throughout. The brown butter flavor was lost to the almond flavor in the cakes. It took longer for them to brown than the recipe called for.

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