Almond Tea Cakes
6
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
These golden, muffinlike cakes have a toasted almond flavour. The collapsed look you see after baking is a good thing — they're supposed to resemble sunken muffins.
Ingredients
Almonds
½ cup(s), sliced, sliced
All-purpose flour
2½ tbsp(s)
Powdered sugar (confectioner's)
¾ cup(s)
Egg whites
4 serving(s), large
Vanilla extract
1 tsp(s)
Reduced-calorie margarine
4 tbsp(s), melted in microwave or on stove
Instructions
1
Preheat oven to 450ºF.
2
Combine almonds and flour in a food processor; process until almonds are finely ground. Transfer mixture to a large bowl and whisk in powdered sugar.
3
Whisk in egg whites and vanilla. Whisk in melted margarine.
4
Spoon 3 heaping tablespoons of batter into each of 8 nonstick muffin cups; bake 6 minutes. Reduce oven temperature to 400ºF; bake 6 minutes more. Turn oven off and allow cakes to stand in oven for 10 minutes.
5
Remove from oven and cool in muffin pan on a wire rack.
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