Recipe courtesy of Gale Gand
Tangerine Tea Cakes
- Yield: 50 tea cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 58
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 17
- Sodium
- 5
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
Ingredients
1/4 cup powdered sugar
13 ounces almond paste or marzipan
1 tablespoon tangerine or orange marmalade or apricot jam
1 tangerine, sectioned and rind grated
3 eggs
1 egg yolk
1/4 cup flour
7 tablespoons unsalted butter, melted
Directions
- Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.