Cherry Almond Tea Mix Recipes

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CHERRY TEA CAKES



Cherry Tea Cakes image

Enjoy this delicious cookie using Gold Medal® all-purpose flour - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 60

Number Of Ingredients 9

1 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 or 4 drops red food color
2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 cup drained maraschino cherries, chopped
1/2 cup white vanilla baking chips

Steps:

  • Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
  • In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g

CHERRY ALMOND TEA CAKES



Cherry Almond Tea Cakes image

Adapted from the July 2007 issue of Martha Stewart Living magazine as posted on The Washington Post website.

Provided by Hap Hazard

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
1 cup all-purpose flour
1 1/2 cups finely ground unblanched almonds
1 cup granulated sugar
1 teaspoon salt
5 large egg whites
4 teaspoons cherry brandy
24 bing cherries

Steps:

  • Preheat oven to 400 degrees. Spray muffins tins. Place mini-muffin paper liner inside each cup.
  • Melt butter in a small saucepan over medium heat. When it begins to sputter, reduce heat. Cook 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 flavoring. Pour in butter, leaving any dark brown sediment in skillet and whisk to combine. Let stand for 20 minutes.
  • Spoon 1 tablespoon of batter into each muffin cup, filling about halfway. Push a cherry in each, keeping stem up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12-15 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.
  • Makes 2 dozen.

Nutrition Facts : Calories 144.5, Fat 8.5, SaturatedFat 2.8, Cholesterol 10.2, Sodium 138.2, Carbohydrate 15.1, Fiber 1.3, Sugar 9.7, Protein 3.3

TINY CHERRY AND ALMOND TEA CAKES



Tiny Cherry and Almond Tea Cakes image

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

1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for tins
1 cup all-purpose flour, plus more for tins
1 cup unblanched almonds (5 ounces)
1 cup sugar
1 teaspoon coarse salt
5 large egg whites
1 tablespoon plus 1 teaspoon kirsch (cherry brandy)
30 sweet (Bing) cherries, stems intact

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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