Almond Tea Cakes Recipe
Almond Tea Cakes Recipe photo by Taste of Home

Almond Tea Cakes Recipe

Publisher Photo
I keep busy with our baby daughter and helping my dad on his dairy farm. But when I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas. I double the recipe and freeze half for later.
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min.
MAKES:60 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min.
MAKES: 60 servings

Ingredients

  • 2 cups butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 4 teaspoons McCormick® Pure 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

Nutritional Facts

1 serving (1 each) equals 119 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 73 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large 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.
  2. 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.
  3. Brush with a little milk and top with an almond. Bake at 350° for 20-25 minutes or until golden. Yield: about 5 dozen.
Originally published as Almond Tea Cakes in Country December/January 1994, p49

Nutritional Facts

1 serving (1 each) equals 119 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 73 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Reviews for Almond Tea Cakes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 22, 2012

"I'd just like to ask a question: The instructions for the filling say to STIR the egg white. Shouldn't you beat it into a frothy meringue??"

MY REVIEW
Reviewed Oct. 24, 2011

"I doubled the filing and added a little less than 1/4 tsp of strawberry jam to the bottom of each tart, before filing. Delicious! and so pretty! A keeper."

MY REVIEW
Reviewed May. 2, 2011

"Love this recipe! The filling was very good. Everyone loved them!"

MY REVIEW
Reviewed Nov. 27, 2010

"These are a family favorite! We make them every year at Christmas ~ it's a tradition & my family would stage an uprising if these cookies were omitted from our celebration."

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