Mini Coffee Almond Teacakes

Last week I enjoyed a fabulous lunch in Dallas with several people who've been working on my cookbook.  I'm truly blessed by the talented team designing, editing, and photographing this project. Our meal featured quick, witty humor and loads of laughter. The following day we shot the book's cover photo. My mom and grandma came so David could get a photo of us to include in the book. It was special have the three of us there, especially since I've been greatly influenced by their teaching. The shoot was a blast for the first 2 hours, but then I started having thoughts like, "I'd kind-of rather wash my face, put on my worn-in apron, and cook at home with my kids." I realized I'm definitely most comfortable at home, at the stove. Don't get me wrong, the photo shoot was fantastic, but not exactly something I want to on a regular basis.

The week full of meetings allowed another bonus - visiting nearby family.  My Dad and I visited a brand-new Whole Foods off I-75; it was the biggest one I've ever seen.  It featured a wine and cheese bar, kombucha on tap (woot!), and 20 different types of sugar sold in bulk - just to name a few things.  For those of you in the Dallas area, it's definitely worth a visit.  I think I'd go broke if I shopped there every week. 

After I got back home I was thrilled to throw on my "well-worn" apron again (my friends actually made me buy a new one because they say it's not attractive . . . I wear the new one when they're around and pull out the old one when they're not). I jumped right back into the process of creating and baking again. I actually intended to give you a recipe for Thai chicken wraps, but the pictures didn't communicate how delicious they were, so I switched gears and popped in these mini chocolate coffee cakes. They only took 5 minutes to get in the oven and are as tasty as they are cute. The spongy little cakes are subtly sweet and great for tea. 

Mini Coffee Almond Tea Cakes
Adapted from Donna Hay
Makes 12 tea cakes

2 tablespoons whole wheat flour
1/3 cup plus 1 teaspoon organic whole cane sugar or Sucanat (ground in a coffee grinder until a fine powder), to read more about this sweetener click here
1/4 cup almond meal
2 teaspoons instant herbal coffee (such as Dandyblend)
2 tablespoons melted butter
2 egg whites
12 coffee beans
1/4 cup brandy

Preheat oven to 355° F and adjust rack to middle position.  Stir together the flour, whole cane sugar, almond meal, herbal coffee, butter, and egg whites until combined.  Spoon into a lightly-greased mini muffin tin.  Top each muffin with a coffee bean and bake for 12 minutes.  Remove from oven and drizzle each muffin with brandy.  Set aside for 5 minutes and then turn muffins out onto a cooling rack.  Serve at room temperature.