Almond Tea Cakes Recipe

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Almond Tea Cakes Recipe photo by Taste of Home

Almond Tea Cakes Recipe

Read Reviews

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

Recommended: Chocolate Almond Recipes

MAKES:

60 servings

TOTAL TIME:

Prep: 30 min. + chilling Bake: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

60 servings

TOTAL TIME:

Prep: 30 min. + chilling Bake: 15 min.

Ingredients

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
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

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 filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350° for 14-16 minutes or until golden. Yield: about 5 dozen.

Originally published as Almond Tea Cakes in Country December/January 1994, p49

Nutritional Facts

1 each: 119 calories, 7g fat (4g saturated fat), 23mg cholesterol, 73mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
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

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 filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350° for 14-16 minutes or until golden. Yield: about 5 dozen.

Originally published as Almond Tea Cakes in Country December/January 1994, p49

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MY REVIEW

DarLynn4706 User ID: 6637169 5365

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

nilouve User ID: 5114810 27074

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

monica tn User ID: 5792598 27014

Reviewed May. 2, 2011

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

MY REVIEW

Lavishlyloved User ID: 4997898 5364

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."