1-First, preheat the oven to 350°F (175°C) and lightly grease mini-muffin pan cups. Melt the butter over medium heat, swirling occasionally until it turns golden and releases a nutty aroma, then let it cool to room temperature. In a separate bowl, whisk together almond flour, all-purpose flour, confectioners’ sugar, and salt to mix them evenly.

2-Next, stir in the egg whites, honey, and almond extract with the cooled browned butter until fully combined. This step builds the batter’s flavor and structure, making sure the almond taste shines through. Spoon the batter into the prepared muffin cups, filling each about two-thirds full, and top with fresh berries, jam, or soft fruit purée morsels for a visual boost.

3-Bake the cakes for 15 to 18 minutes until the edges turn golden brown and the centers feel firm. Let them cool in the pan for about 5 minutes before moving them to a wire rack to cool completely. The total time, including preparation and cooling, is around 1 hour, which fits into a busy schedule.

4-For those new to baking, keep an eye on the oven to avoid overcooking, as this keeps the cakes tender. If you have extra batter, simply repeat the baking process. Once done, these almond tea cakes are ready to serve as a delightful treat for family gatherings or quick snacks.