Tangerine Tea Cakes
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Powdered Sugar370 g
Almond Paste3
Eggs1
Egg Yolk1 cup
Flour7 tbsps
Unsalted Butter (melted)Directions:
1
Arrange 50 mini muffin paper cups on a sheet pan
2
In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth
3
Mix in the eggs 1 at a time, adding the single yolk last
4
Add the flour and mix on low speed
5
Add the melted butter and mix until blended
6
Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full
7
Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar
8
Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute
9
Cool and serve at room temperature in their papers