ALMOND TEA CAKES
When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- 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 filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND TEA CAKES
Steps:
- Preheat oven to 375 degrees F.
- Grease mini muffin tins and set aside.
- Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well.
- Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
ALMOND TEA CAKES
These are extremely light and delicious. I like them hot, straight out of the oven, without the extra dusted sugar. It's a little chewy and sticky, just the way I like my tea cakes! This recipe is from En-Ming Hsu, Executive Pastry Chef at the Ritz Carlton in Chicago.
Provided by Grace Lynn
Categories Dessert
Time 30m
Yield 12 tea cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Grease mini muffin tins and set aside.
- Sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
- Add 1 egg white to form a paste.
- In another bowl, whip the 3 egg whites until soft peaks form.
- Gradually add the remaining sugar.
- Continue to whip until the meringue is strong but not dry.
- Fold the meringue into the almond paste mixture and add the heavy cream at the end.
- Mix well.
- Fill the prepapred mini muffin tins half full.
- Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
- Cool the tea cakes about 5 minutes before unmolding them on a wire rack.
- Dust with confectioner's sugar before serving.
- Store cakes in an airtight container.
Nutrition Facts : Calories 83.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 1.7, Sodium 19.8, Carbohydrate 12.1, Fiber 0.5, Sugar 9.8, Protein 2.5
ALMOND TEA CAKE
Oh - I just love, love, LOVE this recipe! They are so easy, have a divine almond taste and fantastic texture. The amount of extract may seem surprising, but let me assure you it works perfectly in these chewy, sweet bars. Yield is approx.
Provided by ilovecookies
Categories Bar Cookie
Time 35m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Melt butter and then add sugar in a mixing bowl.
- Beat in eggs one at a time.
- Add extract.
- Add flour and salt, mixing well.
- Pour batter into a large cast-iron skillet (9-11") that has been lined with foil.
- Sprinkle with almonds.
- Bake for 30 minutes.
- Cool completely and remove foil.
Nutrition Facts : Calories 87.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.9, Sodium 35.5, Carbohydrate 11.7, Fiber 0.1, Sugar 8.4, Protein 0.8
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