115g softened unsalted butter, plus extra for greasing
150g caster sugar, plus extra for dusting
3 large eggs
85g ground almonds
45g plain flour, sifted
Few drops of almond essence
Preheat the oven to 180C, gas mark 4 and liberally butter 8 standard muffin moulds. Alternatively, line with paper muffin cases.
Beat the butter until pale and soft, then gradually add the sugar, beating all the time. Once pale and fluffy, continue by beating in each egg, before folding in the almonds, followed by the sifted flour. Finally, mix in the almond essence.
Spoon into the muffin moulds or cases and bake for 18 minutes or until springy and golden.
Turn out on to a cooling rack and dust with caster sugar. Once cold, wrap in foil, or transfer to an airtight container.