Almendradas almond cupcakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sliced almonds |
| 1½ | cup | Powdered sugar |
| 1 | teaspoon | Orange zest |
| 1 | teaspoon | Cinnamon |
| 5 | Egg whites | |
Directions
Preheat oven to 400 degrees F.
Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool. Place in food processor and chop until powder. Add cup sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder. In a separate bowl, whip eggs whites to firm peaks. Fold into almond mixture.
Grease a 12 slot muffin pan and fill each cup. Bake 12 to 15 minutes, until a toothpick exits cleanly. Allow to cool before serving.
Yield: 12 cupcakes
Recipe by: MEDITERRANEAN MARIO #ME1A40 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998