Toasted Almond Mini "Cakes"
Prep time30 min
Total time1hr 30min
ServingsMakes 8 servings.
Ingredients
- 32 NILLA Wafers
- ½ cup butter, softened
- 3 Tbsp. milk, divided
- ½ tsp. instant espresso
- 1½ cups powdered sugar
- ½ tsp. almond extract
- 1 cup sliced almonds, toasted
- 4 maraschino cherries, halved
Preparation
- Beat butter and sugar in medium bowl with mixer until light and fluffy. Add 2 Tbsp. milk and extract; mix well.
- Add remaining milk to espresso in small bowl; stir until dissolved.
- Brush wafers with espresso mixture. Spread top of each wafer with 1 tsp. frosting. Stack in 8 piles of 4 wafers each to make mini "cakes." Spread tops with remaining frosting.
- Garnish with nuts and cherries.
- Refrigerate 1 hour.
Recipe Tips
- Vanilla-Coconut Mini "Cakes"
Prepare as directed, omitting the espresso and substituting vanilla extract for the almond extract. Brush wafers with milk; frost and stack as directed. Garnish with 1-1/2 cups toasted sweetened flaked coconut instead of the almonds. - Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 350 |
| % Daily Value* | |
| Total fat 21g | |
| Saturated fat 9g | |
| Trans fat 0.5g | |
| Cholesterol 35mg | |
| Sodium 160mg | |
| Carbohydrate 37g | |
| Dietary fiber 2g | |
| Total sugars 28g | |
| Protein 4g | |
| Vitamin A | 8 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
