Almond Tea Cakes Recipes

ALMOND TEA CAKES WITH WILD BLUEBERRY JAM

Steps:

• Preheat oven to 350°F. Line a 24 mini muffin tin with baking cups. Alternatively, line a baking sheet with the mini muffins cups spaced 2-inches apart.
• In the bowl of a food processor, pulse the flour, almond meal, sugar, baking powder and salt until blended. Add the butter, vanilla and almond extract. Pulse until the mixture becomes a soft dough.
• Using a small cookie scoop (flat - not heaping) roll balls of cookie dough into tight balls. With the cookie dough ball cupped in one hand, make an indentation with the pinky finger from the opposite hand into the center of the ball. Make the well half the depth of the dough ball, then place it in the baking cup, with the hole facing up. If the dough ball starts to crack or split, re-roll until it's smooth, tight and pliable. Continue until the mini-muffin tin is full. Fill each cookie with a heaping ¼ teaspoon of blueberry jam. The jam should completely fill the indentation and be somewhat overfilled.
• Bake for 15 to 18 minutes or until lightly browned on the edges. Do not over bake! Allow the cookies to rest in the pan for 5 minutes, then transfer to a wire rack to cool. Once cooled, dust with powdered sugar. Store at room temperature in an airtight container. Cookies will keep for up to 5 days.

ALMOND TEA CAKES FROM KING ARTHUR FLOUR®

Steps:

• Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
• Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
• Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
• In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
• Mix in the egg whites, honey, almond extract, and browned butter.
• Scoop the batter into the prepared muffin cups (a tablespoon cookie scoop works well here). Top each cake with a fresh berry or two (or a dollop of jam).
• Bake the cakes for 15 to 18 minutes, until they're golden brown around the edge and firm to the touch in the middle.
• Remove the cakes from the oven, and cool them in the pan for 5 minutes before turning them out onto a rack to cool completely.
• Repeat with the remaining batter.

ALMOND TEA CAKES

Steps:

• Heat oven to 350 degrees F. In a large bowl, whisk together the flour, baking powder, and baking soda.
• Using an electric mixer, beat the butter, sugar, almond extract, and lemon zest in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time.
• Reduce the mixer speed to low and alternately add the flour mixture and the buttermilk, mixing just until incorporated. Divide the dough in half and roll each half between 2 sheets of wax or parchment paper to 1/4 inch thick. Freeze until firm, 15 to 30 minutes.
• Line baking sheets with parchment paper. Using a 2 1/2-inch round cookie cutter, cut out cookies and transfer to the prepared baking sheet, spacing them 2 inches apart. Reroll, chill, and cut the scraps.
• Bake until cookies are golden brown around the edges, 12 to 14 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

ALMOND TEA CAKES

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.

ALMOND TEA

Steps:

• In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.

ALMOND TEA CAKE

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.

ALMOND TEA CAKES

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.

FINANCIERS (FRENCH ALMOND TEA CAKES)

Steps:

• Preheat your oven on 160'C/325'F and grease a Financier Pan (see note 1). Optionally, flour the pan too.
• Mak the Brown Butter: place your butter in a small saucepan and turn on low to medium low heat. Cook until the butter has completely melted and starts to get foamy. Keep on cooking, occasionally stirring, the melted butter starts to turn golden and releases a nutty aroma, and you can see small brown specks at the bottom of the saucepan (see note 2). It should take about 5 to 8 minutes. Set aside to cool down.
• In a large bowl, sift together the Flour, Almond Meal, Icing Sugar and Salt. Mix to combine.
• In a separate bowl, lightly whisk the Egg Whites until slightly froathy (see note 3).
• Add the cooled Brown Butter, Egg Whites and Vanilla to the dry ingredients. Whisk until just combined.
• Place the batter in a piping bag and pipe into a Financier Pan (or simply spoon/scoop it). Spread with the back of a spoon if needed, then top with Flaked Almonds (optional).
• Bake for about 20min, or until lightly golden. Take out of the oven and leave for about 10 minutes before removing from the financier pan (see note 4). Leave on a cooling rack until cold

SWEDISH VISITING CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350°F. Butter a seasoned 9-inch cast-iron skillet or another heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
• Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. (I left out the zest)
• Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour.
• Finally, fold in the melted butter. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. (The recipe says to sprinkle granulated sugar. I chose raw sugar)
• Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

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.