Mexican Wedding Cakes
Author: Lauren Bolanos
Serves: 4
- 1 tsp vanilla extract
- ¾ cup powdered sugar (confectioners sugar)
- 1¼ cup arrowroot flour
- 1 cup almond flour
- 1 cup organic palm oil (or vegan butter)
- 1 cup chopped hazelnuts
- In a large bowl, mix palm oil (or vegan butter), powdered sugar, and vanilla extract.
- Then slowly add in almond flour and arrowroot flour.
- Gentle mix in finely chopped hazelnuts.
- (Optional) Refrigerate dough for a half hour.
- Roll into small balls about ¾ inches wide.
- Line baking sheet with parchment paper, and bake for 25 minutes at 300 degrees.
- (Optional) Roll them in powdered sugar when warm or sprinkle them with powdered sugar when cool.
Recipe by Healing and Eating at https://www.healingandeating.com/2014/12/mexican-wedding-cakes.html
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