Lemon Almond Amaretti Cakes

Allergens

Nuts (Almonds)

Ingredients

• 1 cup almond flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• Zest of 2 lemons
• 2 large eggs, separated
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon pure almond extract
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 6 cavity muffin tin or line with paper liners.
2. In a medium bowl, whisk together the almond flour, powdered sugar, salt, and baking powder. Add in lemon zest and mix until well combined.
3. In another bowl, beat the egg yolks with the melted butter and almond extract until smooth. Pour this mixture into the dry ingredients and stir until just combined.
4. In a clean bowl, beat the egg whites until stiff peaks form. Fold these gently into the batter.
5. Divide the batter evenly among the prepared muffin tin cavities. Bake for 20 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the tin for 10 minutes before transferring to a wire rack.

Chef’s Insight

The lemon zest adds a brightness to the cakes that truly makes them shine.

Notes

These cakes are best served fresh from the oven, but will still taste great when cooled.