Sunken Almond Teacakes

Points: 3
Servings 8 - 1 teacake per serving

1/2 cup sliced almonds
2 1/2 tablespoons all-purpose flour
3/4 cup confectioners' sugar
4 large egg whites
1 teaspoon vanilla extract
4 tablespoons reduced-calorie margarine, melted in microwave or on stove

Heat oven to 450 degrees F.

Combine almonds and flour in a food processor; process until almonds are finely ground. Transfer mixture to a large bowl and whisk in powdered sugar.

Whisk in egg whites and vanilla extract. Whisk in melted margarine.

Spoon 3 heaping tablespoons of batter into each of 8 nonstick muffin cups; bake 6 minutes.

Reduce oven temperature to 400 degrees F; bake 6 minutes more. Turn oven off and allow cakes to stand in oven for 10 minutes.

Remove from oven and cool in muffin pan on a wire rack.