Almond Tea Cakes
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
Reviews
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??
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.
Love this recipe! The filling was very good. Everyone loved them!
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.
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