*  Exported from  MasterCook II  *

                            Small Almond Cakes

Recipe By     :
Serving Size  : 12   Preparation Time :0:30
Categories    : Cakes & Bars                     Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Large         Eggs -- (room temperature)
     1/2  Cup           Sugar,White,Granulated
   2      Teaspoons     Vanilla Extract
     1/4  Teaspoon      Almond Extract
     1/8  Teaspoon      Salt
 110      Grams         Butter -- (1/2 cup)
     3/4  Cup           Almonds,Ground -- (Blanched)
     1/3  Cup           Flour,Sifted

1)  Butter and flour the muffin tin.  Preheat oven to 180° C (350° F).

2)  With an electric mixer, beat the eggs, sugar, flavorings and salt for at least 5 minutes (longer is better), until pale yellow and thick, the consistency of mayonnaise.

3)  Cream the butter in a separate bowl with separate beaters, then beat in a large spoonful of the egg-sugar mixture.

4)  Into the egg-sugar bowl, start sprinkling and rapidly folding the almonds and flour.  When almost incorporated, alternate with big spoonfuls of the butter.

5)  Use a large tablespoon to put a scoop of batter in each cup.

6)  Bake for 15 minutes, or until puffed, lightly browned and showing a faint line of shrinkage from the cups.

7)  Let cakes cook for 10 minutes in the tin, then carefully unmold and let cool on a rack.

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NOTES : I think less butter could be used in this recipe.  The muffins seemed a bit oily inside.  Next time I make them, I will try using less butter.