Lemon Honey-Almond Tea Cakes

Ingredients:

1 2⁄3 cups confectioners’ (powdered) sugar plus additional for dusting
1⁄2 cup plus 1 tablespoon all-purpose flour
1⁄2 cup almond fl our or finely ground almonds
6 large egg whites
13 tablespoons unsalted butter, melted
1 tablespoon honey
Finely grated zest of 1 lemon
1 teaspoon freshly squeezed lemon juice

Instructions:

Grease a 12-cup muffi n tin; set aside. In a bowl, combine the sugar, all-purpose fl our, and almond fl our. In the bowl of an electric mixer, whisk the egg whites until frothy. Slowly whisk in the sugar mixture. Whisk in the melted butter, the honey, lemon zest, and lemon juice.

Divide the batter among the muffi n cups. Refrigerate for 1 hour.

Preheat oven to 375°F. Bake for 15 to 17 minutes or until dark golden around the edges and fi rm to the touch. Immediately remove the cakes from the muffi n tin and transfer to a wire rack to cool. Dust cakes with additional confectioners’ sugar just before serving.

Servings: 12 mini cakes
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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