Almond Tea Cakes From King Arthur Flour Food

ALMOND TEA CAKES

Almond Tea Cakes image

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

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 14

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

Steps:

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 : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND TEA CAKES

Almond Tea Cakes image

Provided by Food Network

Categories dessert

Time 27m

Yield about 12 cakes

Number Of Ingredients 6

Ingredients

4 ounces granulated sugar
2 ounces blanched almonds, ground fine
3 tablespoons cake flour
1 egg white plus 3 egg whites
1 tablespoon heavy cream
Granulated sugar for dusting

Steps:

Preheat oven to 375 degrees F.
Grease mini muffin tins and set aside.
Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.

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