Almond Orange Tea Cakes

Butter the mini cupcake molds.  Place the buttered molds in the freezer to solidify the butter and make the cakes easier to unmold.

In a large bowl, combine the almonds, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the 3/4 cup butter and mix until thoroughly blended. Add the orange zest and mix until blended.   The mixture will be fairly thin and pourable.

Spoon the batter into the molds, filling them almost to the rim. Put molds on a baking sheet and place the baking sheet in the center of the oven. Bake until the cakes just being to rise, about 6 minutes. Reduce the heat to 400°F(205°C). Bake until the cakes are a light, delicate brown and begin to firm up, about another 6 minutes. Turn off the oven heat and let the cakes rest in the oven until firm, about  7 more  minutes.

Remove the baking sheet from the oven and let the cakes cool in the molds for 10 minutes. Unmold.  The cakes may be stored in an airtight container for several days.