Lime & Lemon Friands

By stancec44

Eat with Lime & Lemon Possets. Do ahead: can be made 8 horus ahead. Cool, cover and store at room temperature.

Ingredients

• 14 Tbsp. butter, melted, divided (cooking spray works, too)
• 3/4 c. slivered almonds (about 4 oz.)
• 1/2 c. flour
• 6 lg. egg whites
• 2 c. powdered sugar plus additional for sprinkling
• 1 Tbsp. finely grated lemon peel
• 1 Tbsp. finely grated lime peel

Preparation

Step 1

Preheat oven to 400 degrees. Brush twelve 1/3 c. muffin cups with 1 (save remaining butter for mixing in with whites) Tbsp. melted butter. Place almonds and flour in processor and pulse until almonds are finely ground. Beat egg whites in large bowl until frothy. Sift 2 c. sugar over whites. Add ground almond mixture and remaining 13 Tbsp melted butter; fold just to blend. Divide batter among muffin cups. Sprinkle tops with lemon and lime peel.

Bake cakes until golden and centers spring back when touched, about 20 minutes. Cool 5 minutes. Run thin knife around molds and invest cakes onto rack.

Sprinkle tops of cakes with powdered sugar. Serve warm or at room temp.