Ingredients
- 100 g of butter
- 100 g of ground almond
- 100 g of icing sugar
- 40 g of flour
- 4 egg whites
- Zest of half an orange
- 1 pinch of salt
Step-by-step
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- Melt the butter 5 min/Varoma/speed 1 until it takes on a hazelnut color and set aside.
- Add the icing sugar, the almond, the flour and the salt and mix 10 sec/speed 4.
- Add the egg whites and the zest and mix 30 sec/speed 4.
- Add the warm browned butter and mix 20 sec/speed 3.
- Refrigerate the batter 1 hour.
- Preheat the oven to 190C and grease small rectangular molds.
- Divide the batter filling three quarters of each mold.
- Bake 14 min at 190C until the edges are golden.
- Let cool and unmold.
Tips
- Browned butter is the secret of the flavor.
- Resting in the cold improves the texture.
- Traditionally they are baked in ingot-shaped molds.
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