Nutty Grub
Posted
Tue, 03/01/05
I love food containing nuts, especially cereals and salads. I eat a green leaf salad for lunch at least twice a week, and I always add a handful of sunflower seeds, chopped pecans or slivered almonds along with the veggies. I adore almond biscotti with coffee. Every year I'm on the lucky receiving end of a homemade batch from my cousin Sheila.
In keeping with the subject of nuts, I saw this recipe in the Food Network newsletter today and had to share it:
Almond Tea Cakes
4 oz. granulated sugar
Preheat oven to 375-degrees F. Grease mini muffin tins and set aside. Sift two ounces of the sugar, ground almonds and cake flour in a bowl. Add one egg white to form a paste. In another bowl whip the three egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well. Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately eight to twelve minutes, depending on the size of the molds. Cool the tea cakes about five minutes before un-molding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
The recipe originates from En-Ming Hsui, who prepared the dish on the Food Network's World Pastry Cup Show.
Tags: Desserts;
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