Well, I have no pictures this week, because right after I baked, it was too dark too take good photos and I was invited to go to a V.I.P. Party at Kitchen Window, a Cooking School in Minneapolis. It was really fun, as many chefs from different restaurants around Minneapolis were there making great tasting plates with food such as seared tuna salad, squash bisque, carmel cheesecake, ad a ton more. That, combined with sale prices at a kitchen store made for an amazing time!

These next two weekends for baking, however, are a bit of the clam before the storm, so to speak. Next weekend begins the large amounts of baking I'm taking on for gifts for the holiday season, and then later that week, I'm working on a dessert for our annual Christmas eve party. So, more great recipes are coming!

This week however, is a recipe that I had made a long time ago before I started blogging. It's a simple cake that really brings out an almond flavor that is created through browning butter. These individual almond fanciers are supposed to be made in special dishes, but I just made them in small glass ramekins and that worked perfectly.

Almond Fanciers

From: Pastry Pal
Makes: 7 cakes

For the financier:
1 stick unsalted butter

1 2/3 cups powdered sugar

1/3 cup all-purpose flour

1/2 cup almond flour 

4 large egg whites

In a large bowl, stir up the powdered sugar, flour and almond flour. Pour on the egg whites and whisk it all up until smooth. Place the butter in a small, light-colored pot (so it’s easy to see the browning taking place), over high heat and watch it melt. The goal is to brown it to a chestnut brown. The house will begin to have a very pleasant, nutty aroma, and that’s when it’s done. (About 5 to 7 min)
If your butter starts smoking, it’s too far gone, it is too burnt and you will need to start over.
Pour the browned butter into the flour mixture, however stop before the sooty, burnt butter leaves the pot, as you don't want that in the batter.You may make the batter 4 days before cooking. Just leave it covered and in the fridge.

Preheat the oven to 375 degrees F. Spray custard cups with nonstick cooking spray. Fill cups 1/2 full with batter. Bake until they’re golden and the tops spring back when lightly pressed. Watch out nice coloring, and that they’re not still wet and raw on top. (About 20 min). Once baked, let them cool.

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