Adapted from Yummly.com
Infuse almond into any recipe and you win the taste of sweetness without the overwhelming presence of sugar. These teacakes are a feast for the eyes as well; you’ll want to make and store for sharing with a cuppa whenever your friends gather—or just for your own quiet time!
Total time: 55 minutes. Serves 4.
Pairings
- Sweet Almond, by Teasy Teas
- Roasted Almond with Fruit Tisanes, by Capital Teas
- Caramel Almond Amaretti Herbal Tea, by Teavana
Ingredients
- 6 tbsps unsalted butter (soft, plus more for molds)
- 2 eggs
- 1/3 cup almond meal
- 1/3 cup quinoa flour
- 1/3 cup white rice flour
- 1/2 cup cane sugar (blond)
- 1/3 cup plain yogurt
- 1 tsp baking powder
- 1/4 tsp fleur de sel
- 1 tsp pure vanilla extract
- Confectioner’s sugar (to serve)
Method
- Preheat oven at 350 F. Butter molds generously.
- In a bowl, mix the flours, baking powder and Fleur de sel; set aside.
- In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugar. Add the eggs, one after the other, waiting until the first one is well incorporated before adding the second.
- Stir in the yogurt and vanilla. Add the dry ingredients and mix until homogeneous.
- Fill the molds 3/4 full and bake the teacakes for about 20 to 25 minutes, or until the blade of a sharp knife inserted in the middle of the cakes comes out dry. Let cool for 10 minutes before unmolding, leaving them to completely cool on a rack.
- To serve, dust with confectioner’s sugar.
