Almond Tea Cakes

• 2 cups butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 4 teaspoons almond extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 large egg white
• 1/2 cup sugar
• 1/2 cup ground almonds
• 1/2 teaspoon lemon juice
• Milk
• Sliced almonds

1. 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.
2. 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.
3. Brush with a little milk and top with an almond. Bake at 350u0b0 until golden, 14-16 minutes.

butter, sugar, brown sugar, eggs, almond extract, allpurpose, baking powder, egg white, sugar, ground almonds, lemon juice, milk, almonds

Taken from www.tasteofhome.com/recipes/almond-tea-cakes/ (may not work)