Taste of Home
Almond Tea Cakes
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
YIELD: 5 dozen.
When I have time—usually in the winter—I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. —Janet Fennema Ringelberg, Troy, Ontario
Ingredients
-
2 cups butter, softened
-
3/4 cup sugar
-
3/4 cup packed brown sugar
-
2 large eggs, room temperature
-
4 teaspoons almond extract
-
4 cups all-purpose flour
-
1 teaspoon baking powder
-
FILLING:
-
1 large egg white
-
1/2 cup sugar
-
1/2 cup ground almonds
-
1/2 teaspoon lemon juice
-
Milk
-
Sliced almonds
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 filling into each. Cover with quarter-sized circles of dough.
-
3.
Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Nutrition Facts
1 each: 119 calories, 7g fat (4g saturated fat), 23mg cholesterol, 73mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC