Almond Tea Cakes

Posted on March 16, 2011


These little cookies are adapted from one of my (maternal) Grandmother’s recipes.  Their richness means they go perfectly with tea or coffee.

  • 1 cup butter, softened
  • 2 cups ground almonds
  • 2 cups sifted flour
  • 1/2 cup sugar
  • 1 Tbsp water
  • 1 tsp vanilla
  • powdered sugar, about 1 cup

Chop your almonds using a nut grinder or just pulse them in the food processor until well broken down.  Cream butter and sugar until light and fluffy in a stand mixer or in a large mixing bowl with a handheld mixer.  Add water and vanilla, stir until combined.  In a second bowl combine flour and almonds.  Add dry mixture to butter slowly, stirring between additions.  (If not using a stand mixer do this last step by hand.)  The dough will be very stiff.  Chill for at least two hours.  Preheat oven to 325 degrees.  Form dough into balls, they should be a little smaller than a golf ball.  Place on an ungreased cookie sheet and bake for about 20 minutes, or until bottoms are slightly browned.  Roll cookies in powdered sugar while hot.  Place on paper towels to cool.  Make sure you store these in an airtight container.  I don’t know how long they last, I’ve always finished them off way before they could go bad!  Makes about 40.

This slideshow requires JavaScript.

Posted in: Cooking, Recipes