23 January, 2013
Clementine Tea Cakes ( Russian Tea Cakes or Mexican Wedding Cakes)
Well Hellooooooo there, this is my second week of Dessert of the week and I made Clementine Tea Cakes
Yes more citrus dessert this week because I have alot of clementines and I want to use them up. This Clementine tea cake is delicious, its buttery, full of clementine zest. One of the recipes I always wanted to make was a tea cake and well I finally made one so now I can scratch this one off my to bake list LOL, yes I do have a ‘ to bake list’ and I am slowly scratching some things off and I am very proud because these recipes before intimidated me and now they don’t yay. I was really jumping up and down and I was shock at my self when I made these and it was hard not to have more than just one because they are so good.
So I suggest making these for your self, I mean now now now, run to the kitchen and start baking these because they are really good. I must warn you there is alot of butter in this and thats what makes this soo DAMN yummy ( I am eating one as we speak lol) My cousin came over and she freaking loved it, she freaking raved about them and she ask if she can take some home and off course I gave her some because I’m not selfish I love to share ( I gave her six not a batch thats crazy talk, Im not that nice) and now that I think about it I dont think these tea cakes will last a week lol.
- 2 Cups of all-purpose flour
- 2/3 Cups of Almond Meal
- 1 Cup of unsalted Butter, Soften( 2 Sticks of Butter)
- 1 Teaspoons of Orange Extract
- 1/2 Teaspoons of Salt
- Zest of 2 Clementines ( Cuties Clementines preferred)
- 1/2 Cup of Powdered Sugar
- 1/2 Cup of White Chocolate mix ( Ground in a food processor to your liking)
- Powdered Sugar For dusting
Preheat oven to 350 and line baking sheets with parchment paper.
In a stand mixer beat butter and powdered sugar till they are fluffy. Scrape the sides of the bowl to fully in corporate. On a low speed add the flour, almond meal, Salt and white chocolate chips and mix for 20 seconds, Add The zest and mix for another 20 seconds till a soft dough forms.
Scoop out 1-2 teaspoons and roll into a ball and place of baking sheet 1/2 inches apart and bake for 11-14 minutes, transfer the baking sheet to a cooking rack and let it cool on rack or 10 minutes then cool completely. Dust with Powdered sugar.