
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.
165043
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 |