almond tea cakes

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Servs: 60  Prep: 30m  Cook: 20m  

"I keep busy with our baby daughter and helping my dad on his dairy farm. But when I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas. I double the recipe and freeze half for later."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

1. 1. In a large mixing 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.
   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 circles of dough.
   3. Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.

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