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.
MINI ALMOND BUTTER TEA CAKES
Add these tiny cakes-featuring the rich flavor of browned butter and almonds-to a dessert tray and watch them disappear!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Line 8-inch square pan with foil; spray foil with cooking spray. In 2-quart saucepan, heat butter over medium-high heat about 5 minutes, stirring frequently, until a rich hazelnut-brown color. Remove from heat; cool 5 minutes.
- Meanwhile, in food processor, place slivered almonds. Cover; process until finely ground. In large bowl, stir together ground almonds, powdered sugar, flour and salt. Add vanilla, almond extract and egg whites; beat about 1 minute or until blended.
- Add browned butter; beat on medium speed until smooth, about 1 minute. Pour batter into pan. Sprinkle sliced almonds evenly over top; sprinkle with sugar crystals.
- Bake 20 to 25 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour. Using foil, lift cake from pan; remove foil from cake. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Tea Cake, Sodium 85 mg, Sugar 7 g, TransFat 0 g
BUTTER ALMOND TEA CAKES
Make and share this Butter Almond Tea Cakes recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 35m
Yield 48 tea cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 325. Line 48 mini muffin cups with non-stick spray.
- Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and almond paste until smoothly blended, about 1 minute.
- Add the eggs one at a time, mixing until each is blended into the batter.
- Add the vanilla and almond extracts and beat for 2 minutes or until the batter is smooth.
- On low speed, add the flour in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour and mixing just until the flour is incorporated and the batter looks smooth.
- Fill each cup with a slightly rounded tablespoon of batter. Bake just until the tops feel firm and a toothpick comes out clean, about 15 minutes. Cool in pans for 5 minutes.
- Remove from pans and cool on a wire rack.
- To make the glaze, in a small bowl, whisk the powdered sugar, melted butter, 1 1/2 tablespoons milk and almond extract until smooth. Add up to 1 tablespoon more milk if needed for the proper consistency.
- If spread on warm cakes, the glaze will melt and become shiny. If spread on cooled cupcakes, the glaze will be white and opaque. The glaze will become firm as it sets.
Nutrition Facts : Calories 70.6, Fat 3.3, SaturatedFat 1.7, Cholesterol 15.3, Sodium 35.5, Carbohydrate 9.6, Fiber 0.2, Sugar 6.8, Protein 0.9
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
TINY CHERRY AND ALMOND TEA CAKES
Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
- Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
- Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
- Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
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.
Provided by Allrecipes Member
Time 50m
Yield 60
Number Of Ingredients 13
Steps:
- 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.
- 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 degrees F for 20-25 minutes or until golden.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 13.5 g, Cholesterol 22.5 mg, Fat 7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 56 mg, Sugar 6.9 g
TINY CHERRY AND ALMOND TEA CAKES
Make the most of fresh cherry season by baking the little stone fruits right into charming tea cakes. The cakes, made with ground almonds, brown butter, and egg whites, are similar to financiers, which are small, springy brick-shaped cakes named for their resemblance to gold bullion. These cakes are baked with the pits left inside the cherries (be sure to warn guests before serving). Or, if you prefer, remove the pits before baking, leaving the stems intact.
Yield makes 30 mini
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Brush mini muffin tins with butter; dust with flour, tapping out excess. In a small saucepan, melt the butter over medium heat. Cook, swirling pan occasionally, until butter is lightly browned and fragrant. Skim foam from top, and remove from heat.
- In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any burned sediment behind, and whisk to combine. Let batter rest 20 minutes.
- Fill each prepared cup with 1 tablespoon batter. Push a cherry into batter of each cup, keeping stem end up. With a small spoon, smooth batter over cherries to cover.
- Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely. Cakes can be stored overnight at room temperature in airtight containers.
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