1/6 Photos of Tangerine Tea Cakes
This is an adaptation from Gale Gand, one of my favorite pastry chefs. These cookies are so good! They have the texture of a madeleine. They are tiny, so guests can eat at least a few of them. If you can't find tangerine marmalade, you could probably substitute orange marmalade or jam (though I love the taste of Aloha's tangerine marmalade). Thank you to FLKeysJen for putting this in her best of 2009 cookbook!
My Private Note
Units: US | Metric
- 1These tiny tea cakes can be prepared in a silicone tart pan, or in petit four or mini muffin paper cups. If using, arrange cups on a sheet pan. Yield will depend on the size you choose.
- 2Preheat oven to 350 degree F.
- 3In a mixer, beat almond paste, marmalade and zest for a few minutes, until broken apart. Add eggs one at a time, adding the single yolk last. Mix in the flour on low speed, until just combined. Scrape down the sides of the bowl, then add the melted butter, and mix until blended. Batter will be very thin.
- 4Fill tart pan or cups nearly full using a spoon or pastry bag, if preferred. Bake until firm and lightly browned, about 20 minutes. Cool completely. Dust with powdered sugar. These can be served right in the cups. Enjoy your little gems!
Browse Our Top Drop Cookies Recipes
Nutritional Facts for Tangerine Tea Cakes
Serving Size: 1 (37 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 150.3
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 4.4 g
- Cholesterol 66.9 mg
- Sodium 18.7 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 0.7 g
- Sugars 6.3 g
- Protein 3.1 g
The following items or measurements are not included:
tangerines, zest of