Almond Tea Cakes
Almond Tea Cakes might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 15g of protein, 30g of fat, and a total of 431 calories. This recipe serves 60 and costs $1.03 per serving. From preparation to the plate, this recipe takes roughly 50 minutes. If you have flour, butter, milk, and a few other ingredients on hand, you can make it. 611 person were glad they tried this recipe. It is brought to you by Taste of Home. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 83%, this dish is outstanding. Try Almond Tea Cakes, Blackberry-Almond Tea Cakes, and Tiny Cherry and Almond Tea Cakes for similar recipes.
Servings: 60
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
4 teaspoons almond extract
Sliced almonds
1 teaspoon baking powder
3/4 cup packed brown sugar
2 cups butter, softened
1 egg white
2 eggs
4 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
1/2 cup sugar
Equipment:
bowl
muffin liners
Cooking instruction summary:
Directions 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 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. Originally published as Almond Tea Cakes in CountryDecember/January 1994, p49 Nutritional 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes.
2. Add eggs and extract; mix well.
3. Add flour and baking powder (dough will be soft). Chill.
4. For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice.
5. Remove a portion of the dough at a time from the refrigerator.
6. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom.
7. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
8. Brush with a little milk and top with an almond.
9. Bake at 350° for 20-25 minutes or until golden.
Nutrition Information:
covered percent of daily need
