Almond Tea Cakes

Almond Tea Cakes

"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."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings
Serving size has been adjusted!
Original recipe yields 60 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 15
Most helpful
Most positive
Least positive

What a great recipe - this is pretty much the same as some of the dutch almond tea cakes you can buy in stores. Just watch your timing - I found that 16-17 minutes was plenty for a nice, moist t...

Very tasty and presentable....a lot of effort to make them though I thought. The recipe as written made me 39 but I admit I made most of mine to dome and included about 3/4 teaspoon filling in e...

These turned out great, but I did make a couple of slight changes. I doubled the filling, which I would definitely recommend, and I baked them in regular sized muffin tins since I didn't have m...

Pretty good! Might try a different filling next time.

These were pretty tasty. I thought the filling might be more gooey but it pretty much soaked in with the dough. I did use more egg white so I'm not sure if that was the reason. I baked at 20 min...

These cookies are great!! I'll be making these again. Next time I think I'll add a bit of raspberry jam. Almond and raspberry. YUM!

These were very good little tartlets. They were good as the recipe stated and I think even a little better with a tiny dab (less than 1/4 tsp.) seedless raspberry jam sneaked in under the almon...

Wow! These cakes are amazing. I've been looking for an almond cookie for a while with no luck. So glad that I decided to make these. One think I would do is double the filling, I would have ...

very good recipe! I made half of the recipe and it made plenty.

Other stories that may interest you