Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour,
almonds, baking soda, salt and cinnamon. Add the
butter and combine with a spoon.
Line a muffin tin with liners. Push the almond
mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar
and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared
almond crust.
Bake for 40 minutes.
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While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water
in a medium, heavy saucepan over medium-high heat;
cook until sugar dissolves, stirring gently for 3
minutes.
Stop stirring and continue cooking 10 minutes or
until the color of light brown sugar. Remove from
heat; carefully stir in butter and milk. Place pan
over medium-high heat until caramelized sugar
melts. Bring to a boil; cook 1 minute.
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