INGREDIENTS

INSTRUCTIONS

These dense, soft almond cakes get extra flavor from butter that's
heated until it turns a rich brown.  Heat butter in small saucepan over
medium heat. Cook, swirling pan,  until butter turns deep brown. Remove
saucepan from heat immediately  and set aside. Whirl together almonds
and sugar in food processor for  1 minute or until ground. Transfer to
clean saucepan. Stir in egg  whites. Heat over very low heat, stirring,
until mixture is hot to  touch and "runny", about 2 minutes. Remove
from heat. Stir in flour.  Stir in the reserved butter and the rum
until blended. Cover with  plastic wrap and chill for 1 hour (or up to
3 days before baking).  Preheat oven to hot (400 degrees). Grease two
mini-muffin tins. Fill  each muffin cup with 1-1/2 teaspoons batter.
Bake for 12-14 minutes  or until tops are crowned and golden. Pry cakes
from tins with small  knife. While still warm, brush lightly with
orange marmalade, if you  wish. Cool on rack. Store in airtight
container for up to 3 days.  NOTE: Cakes can be made in standard-size
muffin tins. Divide batter  evenly among 12 greased muffin cups. Bake
in preheated 400 degree  oven for 15 minutes.  FAMILY CIRCLE, 2/1/1991
From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 53
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: 7.4mg
Potassium: 10.3mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 4.2g
Protein: <1g