Almendradas Cupcakes

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  • 3 cups sliced almonds
  • 1 1/2 cups confectioners' sugar, divided
  • 1 teaspoon orange zest
  • 1 teaspoon cinnamon
  • 5 egg whites


  1. Heat oven to 400 degrees F.
  2. Toast almonds under broiler for 2 to 3 minutes, shaking constantly. Allow to cool.
  3. Place in food processor and chop until powder. Add 1 cup confectioners' sugar, orange zest and cinnamon to a mixing bowl and stir in almond powder.
  4. In a separate bowl, whip eggs whites to firm peaks. Fold into almond mixture.
  5. Grease a 12-cups muffin pan and fill each cup.
  6. Bake 12 to 15 minutes, until a wooden pick comes out clean.
  7. Allow to cool before serving.

Yield: 12 cupcakes

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