Toasted Almond and Strawberry Friands

Ingredients

• 1 cup plus 1 tablespoon almond flour
• 13 tablespoons unsalted butter
• 1 1/2 cup plus 1 1/2 tablespoon confectioner's sugar
• 1/2 cup all-purpose flour
• 1 pinch salt
• 5 large egg whites
• 1/2 teaspoon vanilla extract
• 6 medium strawberries, rinsed, dried, hulled and halved

Directions

1. Place a rack in the middle of the oven and heat it to 350 degrees F. Scatter the almond flour over a parchment or silicone lined baking sheet, then toast it for 5 to 10 minutes, stirring often, until it smells nutty and has taken on color. Move it aside to cool, and keep the oven heated.
2. Melt the butter in a small saucepan over low heat, or use the microwave in 30 second bursts. Let it cool.
3. In a medium mixing bowl, whisk or sift the toasted almond flour with the confectioner's sugar, all-purpose flour, and salt. Add the egg whites and vanilla and whisk them in, then whisk in the butter.
4. Line a muffin pan with papers and divide the batter evenly among the cups; they should be about 2/3 full. Nestle a strawberry half into the top of each one, cut side facing down. Bake for 10 minutes, rotate the pan, and continue baking until the cakes feel springy and a tester poked into the middle comes out clean, another 10 to 12 minutes.
5. Cool the friands completely before eating. Store them in an airtight container in the refrigerator for up to 3 days.