Almond Tea Cakes

Nov 03, 2009
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  • 2 cups butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 4 teaspoons almond essence
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder


  • 1 egg white
  • 1/2 cup sugar
  • 1/2 cup ground almonds
  • 1/2 teaspoon lemon juice
  • Milk
  • Sliced almonds


  1. Cream butter and sugars with an electric beater in a bowl until light and fluffy.
  2. Add eggs and extract; and mix well. Add flour and baking powder. The dough at this point will be soft.
  3. Store to chill in refrigerator.
  4. 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.
  5. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
  6. Brush with a little milk and top with an almond.
  7. Bake at 350° for 20-25 minutes.
  8. Serve warm or cold with tea.

The charming almond tea cakes

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