These tea cakes were perfect bite size treats for our roommate tea party. I only filled the muffin cups half way so they wouldn't overflow - so cute! Adapted from Taste of Home.
Almond Tea Cakes
60 Servings
Prep: 30 min. + chilling Bake: 20 min.
Ingredients
2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
Filling:
1 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 almond 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 of filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350° for 20-25 minutes or until golden.
Yield: about 5 dozen.
Nutrition Facts: 1 serving (1 each) equals 119 calories, 7 g fat (4 g saturated fat), 23 mg cholesterol, 73 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.
