These are one of my absolute favourite “goûter” (tea time) snacks (so much so that I have a recipe for them in In the French kitchen with kids) so I’m always happy to make another batch (as are my colleagues, the willing recipients of my baking experiments!). David’s recipe calls for making these in mini muffin tins – as do mine; typically they are made in molds shaped like gold bars as a nod to their origin in Paris’ financial district, made by an enterprising baker who found they made a great on-the-go snack for his busy banking clientele. I’m not a fan of “one trick pony” items in my small kitchen with not much storage space so a mold that just works for one recipe doesn’t make the cut – mini muffin tins make this recipe much more accessible.
David’s recipe calls for making “beurre noisette” (browned butter) which I did =, kind of expecting the result to be a darker fiancier. Mine were still golden brown as they normally are and to be honest I couldn’t really taste any difference… This recipe also called for powdered sugar instead of granulated – not sure if this had anything to do with the end texture but I found them a little more dense than I’m used to – still just as delicious, mind you – and they were snapped up in my staff room before 9.30am!
Get the recipe for David Lebovitz’s Almond cakes with browned butter on page 268 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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