Directions

• Brown the butter by heating in a small sauce pan over medium heat until the butter foams, contains dark brown flecks, and smells nutty. Set aside to cool for a few minutes
• Mix almond flour and powdered sugar. Then fold in the egg whites and honey.
• Fold in the brown butter until well combined and refrigerate for at least thirty minutes. This can be done ahead and used for up to one or two days.
• Grease mini muffin tins and put about 1 Tablespoon of batter into each. Place one ground cherry pressed into the center of each mini muffin.
• Bake at 350 for 15 minutes or untila toothpick comes out clean and they are lightly golden.
• (Optional) Dust with powdered sugar. Store sealed for up to a week.