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
Almond Tea Cakes
Almond Tea Cakes
Prep Time
30 min
Cook Time
15 min
Yield
5 dozen
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.
Loading Popular in the Community
Loading Reviews
