DistributorsDesserts · CRESPO KITCHEN
Almond Dried Mango Tea Cakes
Small cakes with browned butter and finely chopped fruit.
35 min approx.18 servingsDried mango
Ingredients
- 100 g butter
- 100 g almond flour
- 45 g flour
- 120 g icing sugar
- 4 egg whites
- 60 g finely chopped dried mango
- 1 pinch salt
Method
- Brown butter over medium heat until nutty; remove and cool slightly. Heat oven to 180°C/350°F.
- Mix almonds, flour, sugar and salt. Stir in unbeaten whites, then butter.
- Add mango. Divide among 18 greased mini muffin cups, filling three-quarters full.
- Bake for 13–17 minutes until golden and set. Rest for 5 minutes before unmolding.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: