Small French almond cakes made with browned butter and egg whites, baked until tender inside and lightly crisp at the edges.
25 min prep 18 min cook 20 min rest
Keeps the screen on · step-by-step guide · built-in timer
Brown the butter for 6 minutes to a hazelnut color, then strain and cool.
Mix the almond flour, flour, powdered sugar, salt, and vanillin.
Whisk the egg whites without foaming and add them to the dry mixture with the honey.
Mix the warm brown butter into the batter.
Rest the batter in the refrigerator for 20 minutes.
Divide into molds and press one raspberry into each.
Bake at 185°C for 16 minutes, until the edges brown.
Wait 8 minutes before unmolding.
💡 Tip: Brown the butter without burning it, then strain it; the sediment can turn bitter.
🍽️ Serving suggestion: Serve at room temperature with Turkish coffee or tea.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~290
kcal calories
7
g protein
32
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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