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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
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min.
  • Makes
    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.

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