Ingredients
- 2 tablespoon Butter; melted
- 3/4 cup Butter; melted
- pinch Salt
- 1 cup almond meal
- 1-1/3 cup powdered sugar
- 1/2 cup unbleached flour
- 6 egg whites to make 7/8 cup; mixed lightly
- 1/4 teaspoon almond extract
Preparation
Step 1
Preheat oven to 475°F
Brush 2 tablespoons melted butter on inside of gold bar tins. (Double
recipe for a dozen bars and a dozen brioche tins)
Set buttered tins on a cookie sheet and place in freezer to harden.
Combine dry ingredients.
Add extract to egg whites.
Add egg white mixture to dry ingredients. Mix until thoroughly blended.
Add in melted and cooled butter and blend thoroughly. The mixture will be a
fairly thin cake batter that is easy to pour.
Transfer batter to cup with spoutto make it easy to pour into the buttered
molds. Fill almost to the rim.
Pout on your choice of toppings - lightly in bars so doesn't go through to
bottom.
Bake for 7 minutes at 475°F just as they begin to rise
Reduce the heat to 400°F and bake for another 7 minutes.
Turn off the oven and let them rest until firm, another 6 minutes.
Remove from the oven and let cool in molds for 10 minutes before removing
them from the molds.