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Almond Tea Cakes all-purpose flour almond flour baking powder salt baking soda butter granulated sugar almond extract vanilla extract large eggs sour cream Almond Icing powdered sugar almond extract sliced almonds
Whisk the flours, baking powder, salt, and baking soda together; set aside. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, until mixed, then add the extracts and the sour cream.
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Fold in the flour mixture until just combined. Spoon batter into prepared muffin tin. Fill each about halfway full. Bake 14 to 15 minutes. Remove from the oven and immediately invert the pan to release the tea cakes. Let cool about 10 minutes before icing.
Whisk together the powdered sugar, 1 tablespoon water, and the almond extract until smooth. Add additional water if needed to thin. Drizzle over tea cakes before serving and top with sliced almonds.
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