Almond tea cakes

Almond tea cakes

Ingredients/Components

• sugar - 3/4 c
• eggs - 2 item
• packed brown sugar - 3/4 c
• milk - 1 item
• butter or margarine - 2 c
• almond extract - 4 tsp
• baking powder - 1 tsp
• all-purpose flour - 4 c
• sliced almonds - 1 item
• ground almonds - 1/2 c
• lemon juice - 1/2 tsp
• Filling:1 egg white

How to make almond tea cakes:

Filling:1 egg white1/2 c. sugar1/2 c. ground almonds1/2 tsp. lemon juice milk sliced almonds In a mixing bowl, cream butter and sugars. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.

For Filling: Stir egg white, sugar, almonds and lemon juice in a small bowl. Remove a portion of the dough at a time from the refrigerator. Place 1 inch balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling in each. Cover with quarter-sized circles of dough. Brush with a little milk and top with an almond. Bake at 350° for 20 to 25 minutes or until golden brown. Yield: about 5 dozen.

Recipe categories: Desserts, Cakes, Low sodium.