Directions:
- Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.01 Kcal (306 kJ) | ||
| Calories from fat | 44.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 17.37mg | 6% | |
| Sodium | 39.94mg | 2% | |
| Potassium | 67.43mg | 1% | |
| Total Carbs | 6.41g | 2% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 417.43 Kcal (1748 kJ) | ||
| Calories from fat | 252 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 8% | |
|---|---|---|---|
| Cholesterol | 99.3mg | 6% | |
| Sodium | 228.35mg | 2% | |
| Potassium | 385.53mg | 1% | |
| Total Carbs | 36.64g | 2% | |
| Sugars | 22.84g | 16% | |
| Dietary Fiber | 2.58g | 2% | |
| Protein | 7.97g | 3% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.5mg | 1% | |
| Calcium | 105.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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