- 3/4 cup plus 2 tablespoons whole almonds, skins removed
- 1 1/2 cups confectioners' sugar
- 1/2 cup all-purpose flour, sifted
- 5 egg whites
- 3/4 cup unsalted butter, melted and cooled
- 2-3 poached or canned pear halves, thinly sliced
Preheat the oven to 450 degrees F. Butter a 12-cup medium-sized muffin pan.
Toast the almonds on a baking sheet until golden, 5-7 minutes. Remove from the oven and cool. Place the whole almonds in a food processor and process until fine.
Combine the ground almonds with the sugar and flour in a bowl. Stir in the egg whites and mix until well blended. Add the melted butter and stir to combine thoroughly.
Spoon the mixture into the prepared muffin pans filling them three-fourths full. Lay a few slices of pear on top of each.
Bake for 15-20 minutes, or until each cake is peaked and golden and a skewer inserted in the middle comes out clean.
Turn off the oven and let the cakes remain inside with the door slightly ajar for 5 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Serve warm or cold.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
282 calories; 17g total fat; 31mg cholesterol; 27mg sodium; 30g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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