Tiny Cherry and Almond Tea Cakes

• 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for tins
• 1 cup all-purpose flour, plus more for tins
• 1 cup unblanched almonds (5 ounces)
• 1 cup sugar
• 1 teaspoon coarse salt
• 5 large egg whites
• 1 tablespoon plus 1 teaspoon kirsch (cherry brandy)
• 30 sweet (Bing) cherries, stems intact

1. Preheat oven to 400F.
2. Brush mini muffin tins with butter; dust with flour, tapping out excess.
3. In a small saucepan, melt the butter over medium heat.
4. Cook, swirling pan occasionally, until butter is lightly browned and fragrant.
5. Skim foam from top, and remove from heat.
6. In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine.
7. Add egg whites, and whisk until smooth.
8. Stir in kirsch.
9. Pour in browned butter, leaving any burned sediment behind, and whisk to combine.
10. Let batter rest 20 minutes.
11. Fill each prepared cup with 1 tablespoon batter.
12. Push a cherry into batter of each cup, keeping stem end up.
13. With a small spoon, smooth batter over cherries to cover.
14. Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes.
15. Transfer tins to wire racks to cool 10 minutes.
16. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely.
17. Cakes can be stored overnight at room temperature in airtight containers.

unsalted butter, flour, unblanched almonds, sugar, coarse salt, egg whites, sweet

Taken from www.epicurious.com/recipes/food/views/tiny-cherry-and-almond-tea-cakes-389963 (may not work)