Almond Tea Cakes

Name: Almond Tea Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5 dozen.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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° 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.

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

Reviews

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Average Rating:

DarLynn4706

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??
nilouve

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.
monica tn

May 2, 2011

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

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.