These little cakes are firm enough to dip into the chocolate fondue. Cut into halves to encourage one dip, one bite.
- Portion size 16 servings
- Credits : Canadian Living Magazine: February 2005
Ingredients
Method
Grease and flour mini muffin cups; set aside.
In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract. Add flour; stir just until blended. Spoon into prepared cups. Press almonds onto tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 15 minutes. Let cool for 5 minutes in pan on rack. Turn out onto rack; let cool completely. (Make-ahead: Store, layered between waxed paper, in airtight container for up to 2 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per cake:</b> about
- Sodium 37 mg
- Protein 1 g
- Calories 82.0
- Total fat 4 g
- Cholesterol 32 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0
