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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
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

Printed from tasteofhome.com Oct 12, 2008

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Almond Tea Cakes cont.

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.

Yield: about 5 dozen.