262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Yields 24-36 bars

Almond Teacakes

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 (18.25 ounce) package Yellow Cake Mix
  • 1 (12.5 ounces) can Almond Filling (not almond paste or marzipan)
  • 1/3 cup Butter, melted
  • 2 large Eggs
  • 1/3 cup Powdered Sugar

Instructions

  1. Preheat oven to 350F; position oven rack in the middle of oven.
  2. Spray bottom only of a 13- x 9-inch metal baking pan with nonstick cooking spray.
  3. In a large bowl, using an electric mixer on medium speed, combine half of the cake mix, the almond filling, melted butter and eggs.
  4. Mix 1-2 minutes until well blended and smooth.
  5. Stir in remaining cake mix and stir with a wooden spoon until well blended (mixture will be thick).
  6. Press dough into prepared pan.
  7. Bake at 350F for 22-25 minutes or until just set at edges.
  8. Transfer pan to wire rack and cool completely.
  9. Cut into bars.
  10. Dust with sifted powdered sugar. Decorate with sliced almonds if desired.

Notes

Almond Filling can be found in the baking section of most supermarkets. Do not confuse with almond paste or marzipan.

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https://ugfoodbank.org/almond-teacakes/