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Snow Dusted Tea Cakes
Source: Marlene Koch's Eat What You Love

Finely ground nuts add a twist to a traditional shortbread cookie.

Prep Time: 45 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 64.3
Total Carbs 4.7 g
Dietary Fiber 0.5 g
Sugars 0.6 g
Total Fat 4.6 g
Saturated Fat 1.6 g
Unsaturated Fat 0.0 g
Potassium 6.7 mg
Protein 1.5 g
Sodium 23.8 mg
Dietary Exchanges
1 Fat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  almond meal (flour)
0 1/2 cup  white all purpose flour
0 1/4 cup  butter
0 3/4 cup  SPLENDA® No Calorie Sweetener, granulated
1 each  eggs
0 1/2 tsp  almond extract
1 tbsp  powdered sugar
  1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
  2. If using whole almonds, place almonds in a food processor and process until very finely processed (like very coarse flour). Pour ground almonds into a small mixing bowl. Add all-purpose flour. Combine and set aside.
  3. In a large bowl, using an electric mixer, beat butter and until mixed together (it will not be creamy). Add the egg and almond extract and beat until light and fluffy. Add flour mixture and gently stir until all ingredients are well blended. Refrigerate dough for 30 minutes.
  4. Roll level tablespoons of dough into round balls and place 1¼ inches apart on the baking sheet. Bake 12-15 minutes, until tops are slightly browned and bottoms are golden brown. Remove cookies and cool. Sift powdered sugar across tops of cookies before serving.

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