Your guests will go enraged for these vivacious Mexican-inspired mini cakes.
The ingredient of Mexican wedding cakes
- 1 cup (140g) pecans, toasted, cooled
- 2 cups (300g) plain flour, improvement additional supplementary to dust
- 1 tsp sports ground cinnamon
- 250g unsalted butter, softened
- 2 cups (300g) icing sugar, sifted
- 1 tsp vanilla extract
The instruction how to make Mexican wedding cakes
- Preheat the oven to 180u00b0C.
- Line 2 large baking trays taking into consideration baking paper. Place the cooled pecans, flour, cinnamon and a pinch of salt in a food processor and pulse until the nuts are finely chopped. Set aside.
- Place the butter and 1 cup (150g) icing sugar in an electric mixer and prominence until pale. build up the vanilla extract and pecan mixture, later stress inflection until a soft dough forms. Divide the dough in half, then roll out each share part similar to your hands in relation to a lightly floured exploit surface to form two 3cm-wide logs. Cut each log into 10 pieces and roll each piece into a ball. Place roughly speaking the lined trays, 3cm apart, later bake for 20-25 minutes until lightly golden. Cool slightly.
- Place the steadfast 1 cup (150g) icing sugar in a separate bowl. like the cakes are cool ample plenty to handle, place them in the bowl in the manner of the icing sugar and toss to sufficiently coat. Cool around a wire rack for 10 minutes, later toss another time in the icing sugar and serve.
Nutritions of Mexican wedding cakescalories: