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."
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Ingredients

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

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Directions

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  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.

Reviews

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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.

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