Ingredients
- 1/2 cup sliced almonds
- 2 1/2 Tbsp all-purpose flour
- 3/4 cup powdered sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 4 Tbsp reduced-calorie margarine, melted in microwave or on stove
Directions
- Preheat oven to 450ºF.
- Combine almonds and flour in a food processor; process until almonds are
finely ground. Transfer mixture to a large bowl and whisk in powdered sugar.
- Whisk in egg whites and vanilla. Whisk in melted margarine.
- Spoon 3 heaping tablespoons of batter into each of 8 nonstick muffin cups;
bake 6 minutes. Reduce oven temperature to 400ºF; bake 6 minutes more. Turn
oven off and allow cakes to stand in oven for 10 minutes.
- Remove from oven and cool in muffin pan on a wire rack.
POINTS | 3
Servings | 8
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