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Almond Tea Cakes

 Almond Tea Cakes
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.
60 ServingsPrep: 30 min. + chilling Bake: 20 min.


  • 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
  • 1 egg white
  • 1/2 cup sugar
  • 1/2 cup ground almonds
  • 1/2 teaspoon lemon juice
  • Milk
  • Sliced almonds


  • 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.
  • 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

2 of 2

Almond Tea Cakes (continued)

Directions (continued)

  • 20-25 minutes or until golden. Yield: about 5 dozen.
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.