Almond tea cakes from The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary (page 591) by Marion Cunningham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on May 19, 2010

    Lovely moist subtle cakes. Not difficult to make either - I even blanched my own almonds using this cookbook. They are very sensitive to slight differences in oven temperature - I had to turn my muffin tin as soon as they had firmed up a little, because at that point the left cakes were already browing nicely and the right ones were still quite moist. And my oven is not that uneven. They break quite easily as well. Maybe they needed a minute more, because the browner ones held together better.

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