Almond Tea Cakes

Tea for two or on a tray for formal tea, these Almond Tea Cakes are a hit.  Crunchy, but not dense, these light little cakes tempt indulgence.  We usually serve them plain, but they are delightful with a subtle addition of chocolate by dipping one end in melted dark or white chocolate ganache.

  • 1/2 c. (1 stick) unsalted butter
  • 1/4 c. light brown sugar
  • 2 tbsp. granulated sugar

    ~Almond Tea Cakes~

    ~Almond Tea Cakes~

  • 1 tsp. almond extract
  • 1-1/2 tbsp. water
  • 1/4 c.  almond flour*
  • 1 c.  all-purpose flour
  • 1/2 c. sliced almonds, chopped fine
  • 2 tbsp. granulated sugar
  1. Cream butter with first 2 sugars, extract, water until light in texture and well combined
  2. Add almond flour.  Cream together
  3. Add all purpose flour and combine to make a stiff dough
  4. Add chopped sliced almonds and combine
  5. Turn onto a waxed paper that has been sprinkled with final 2 tbsp. granulated sugar and roll into a “log” shape about an inch in diameter.
  6. Slice 1/4″ thick and place on a parchment lined baking sheet
  7. Bake 325° F for 17 minutes or until cakes begin to brown on the edges.
  8. Cool on a wire rack and store air tight.

* Almond flour is available at most full service food markets in their gluten-free section nowadays.  If you are unable to find it, try grinding your own in a food processor.  Grind 2 cups of almonds (blanched preferred ), measure out the cup you need and freeze the leftovers airtight in a ziplock bag for use in waffles, pancakes, etc.

©Barbara A. Ziegler/ 2014  All rights reserved

This entry was posted in Cookbook, Cookies, Desserts, Free Recipes, Nutrition, Quick -Easy, Taste Proven Recipes, Valentine's. Bookmark the permalink.

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