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Mexican Wedding Cakes


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Ingredients

50 piece(s)

Mexican Wedding Cakes

  • 50 g Pecans or Almonds or combination of both
  • 200 g chilled Butter, cubed
  • 60 g icing sugar
  • 230 g plain flour
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • Additional Icing Sugar, sifted
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Recipe's preparation

  1. Pre-heat oven to 160-180°C.

  2. Place pecans/almonds into TM bowl and mill for 10 seconds on speed 9.  Set aside.

  3. Place butter into TM bowl and melt for 2 mins at 60°C on speed 2.  Butter may not be completely melted which is fine.

  4. Place remaining ingredients, including the milled pecans/almonds, into TM bowl.

  5. Set dial to Closed lid and knead for 40 seconds on Dough mode to form a dough.

  6. With approximately a teaspoon of mixture, roll a ball and then shape like a small brick.

    Place on a lined baking tray and bake for 15-20 minutes or until lightly golden.

  7. Remove from oven and immediately roll in additional icing sugar.  Place on a cooling rack.

    Once cool, roll in icing sugar again.

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Accessories you need

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Tip

This recipe works best using Icing Mixture versus Pure Icing Sugar because the presence of tapioca or maize starch helps to stabilise the dough.  Also, Icing Mixture has a finer consistency and gives a better result when rolling the hot Mexican Wedding Cakes straight from the oven.  tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These worked very well, even

    Submitted by AnnaG3676 on 25. August 2016 - 06:16.

    These worked very well, even in my dodgy gas oven. Delicious little cakes.

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  • There is no way I could roll

    Submitted by tracy_hilton on 23. January 2012 - 13:30.

    There is no way I could roll these in the icing mixture when straight out of the oven, they just fell apart.  I let them cool on the tray and then moved them onto a serving platter and just sifted some icing suger over them and they were great.

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