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:

Quickview
431k Calories
15g Protein
29g Total Fat
29g Carbs
13% Health Score
Limit These
Calories
431k
22%

Fat
29g
46%

  Saturated Fat
9g
60%

Carbohydrates
29g
10%

  Sugar
17g
20%

Cholesterol
46mg
15%

Sodium
163mg
7%

Get Enough Of These
Protein
15g
31%

Vitamin E
8mg
55%

Vitamin B2
0.77mg
45%

Manganese
0.76mg
38%

Phosphorus
368mg
37%

Calcium
366mg
37%

Magnesium
107mg
27%

Vitamin D
3µg
22%

Selenium
13µg
19%

Vitamin B12
1µg
19%

Copper
0.37mg
19%

Vitamin B1
0.24mg
16%

Potassium
558mg
16%

Fiber
3g
16%

Zinc
1mg
13%

Vitamin A
592IU
12%

Vitamin B5
1mg
11%

Folate
43µg
11%

Iron
1mg
9%

Vitamin B3
1mg
9%

Vitamin B6
0.14mg
7%

Vitamin K
1µg
1%

covered percent of daily need
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