saugeensustainability's posterous

Vegan Mexican wedding cakes recipe

Please note: all ingredients are vegan & thus animal-friendly...even the waxed paper is vegan and natural, no bleach, biodegradable!

Happy 2011!

Mexican wedding cakes

1-1/2 cups almond flour

2 cups margarine (room temperature)
1/2 cup icing sugar  

2 teaspoons pure vanilla extract

4 cups light spelt flour

  1 teaspoon salt

  Topping:
1 cup icing sugar, sifted

Instructions: 


Preheat oven to 350 degrees F.

Mix dry ingredients, then add margarine and vanilla and mix. Knead briefly with hands until dough consistency. If you want them to be a little stiffer, refrigerate dough for an hour.

Line baking pan with waxed paper. Make into 1 inch balls by rolling them in your hands, then place about 2 inches apart on sheet. (This recipe makes 2 big cookie sheets full).

Bake for 9-10 minutes (make sure the oven rack is in the middle or near the top.)

Remove from oven and allow to cool for 4-5 minutes.

Place icing sugar topping in a bowl or on another sheet with waxed paper (lightly covered with icing sugar), then roll in bowl or sift icing sugar on top. Let cool, and eat to your heart's content!