Mexican Wedding Cakes
Author: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. In a large bowl, mix palm oil (or vegan butter), powdered sugar, and vanilla extract.
  2. Then slowly add in almond flour and arrowroot flour.
  3. Gentle mix in finely chopped hazelnuts.
  4. (Optional) Refrigerate dough for a half hour.
  5. Roll into small balls about ¾ inches wide.
  6. Line baking sheet with parchment paper, and bake for 25 minutes at 300 degrees.
  7. (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