Almond tea cakes

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Servs: 60   Prep:   Cook:

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  • add   4 teaspoons almond extract
  • add   Sliced almonds
  • add   4 cups all-purpose flour
  • add   3/4 cup cup sugar
  • add   1/2 teaspoon lemon juice
  • add   1 egg white
  • add   1/3 cup ground almonds
  • add   2 eggs
  • add   FILLING:
  • add   3/4 cup packed brown sugar
  • add   1 teaspoon baking powder
  • add   2 cups butter, softened
  • add   1/2 cup sugar
  • add   Milk

Instructions

  1. 1. In a large mixing bowl, cream butter and sugars until ligth and fuffly, about 5 minutes. Add eggs and extract, mix well. Add flour and baking powder ( dough will be soft) . Chill
  2. 2. 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 of filling into each. Cover with quarter-sized circies of dough.
  3. 3. Brush with a little milk and top with an alomd. Bake at 350 degrees F for 20-25 minutes or until golden.