Almond Tea Cakes 2 cups butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 4 teaspoons almond extract 4 cups all-purpose flour 1 teaspoon baking powder FILLING: 1 egg white 1/2 cup sugar 1/2 cup ground almonds 1/2 teaspoon lemon juice Milk Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Tea Cakes cont. Sliced almonds In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice . Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough. Brush with a little milk and top with an almond. Bake at 350° for 20-25 minutes or until golden. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Tea Cakes Yield: about 5 dozen. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008