Almond Tea Cakes
SmartPoints® value per serving
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.
½ cup(s), sliced, sliced
Powdered sugar (icing sugar)
4 egg white(s), large
4 tbsp(s), melted in microwave or on stove
- Preheat oven to 450ºF.
- 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.
- Whisk in egg whites and vanilla. Whisk in melted margarine.
- 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.
- Remove from oven and cool in muffin pan on a wire rack.