These sweet little bites were made using a Martha Stewart recipe for Almond Torte. This recipe just may be the perfect vehicle for lemon curd, so I make it often to save myself the embarrassment of eating the curd directly from the jar.
It's a quick preparation, and results in light, moist, nutty mini cupcakes. So, to celebrate the first signs of spring, I wanted something
green, so I went with a Matcha green tea buttercream frosting.
Gluten free and full of antioxidants, that makes these cupcakes healthy enough for breakfast in my estimation.
- 1.5 cups Marcona almonds
- 3/4 cup sugar
- 4 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
Preheat oven to 325 F.
Process almonds with 1/4 cup sugar until finely ground, set aside. With electric mixer, whip egg whites and salt until soft peaks form. Continue to beat mixture while adding remaining 1/2 cup of sugar, two tablespoons at a time. Whip until stiff but not dry, and the mixture holds nice glossy peaks. Add almond extract and whip briefly. Next, gently fold in the almond/sugar mixture with a rubber spatula until just combined. Spoon or pipe into paper lined mini muffin tins and bake for 15-18 minutes. Once cool, frost with buttercream flavored with Matcha tea. I followed this recipe from Amy's Food Adventures, halving the Matcha.