This recipe comes from the Swedish side of my husband's family. The buttery little tea cakes are delicious warm or cold with a glass of milk or a cup of coffee. If you have a set of mini tart tins (Sandbakelser tins) sitting around, this is a recipe that will put them to good use. If you don't have a set, you're going to want to get one!
I measured and funneled the dry ingredients into a wide-mouth mason jar, set down a flattened baking cup, and inserted a dozen tins on top. Then, I topped the jar off with a paper doily and a custom label bearing the recipe.
Swedish Tea Cake Baking Kits
- Whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, and 1/4 cup almond flour (meal) per jar.
- Funnel into a wide-mouth mason jar. Tap jar gently on a flat surface to allow ingredients to settle.
- Set a flattened paper baking cup on top of the flour mixture. Place a stack of tart tins on top. Place lid on jar. Cover with a doily. Set custom label in place (you can download a sheet for free HERE). Screw on the band.
To make a batch of your own Swedish Tea Cakes to enjoy, here's our family recipe:
Swedish Tea Cakes
(baked in Sandbakelser)
Yield: Approx. 16 tea cakes
2 cups all-purpose flour, divided
1/4 cup almond meal
1 cup (2 sticks) salted butter, softened
2/3 cup granulated sugar
1 large egg white
1 teaspoon vanilla
1/2 teaspoon almond extract
In a medium bowl, whisk together the flour and almond meal. Set aside. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the egg white, vanilla and almond extracts to combine. Stir in the flour mixture to form a soft dough. Chill dough in the refrigerator for 1 hour. Preheat oven to 375 ° F. Press dough into mini tart tins (flush with the rim). Set tins on a baking sheet and bake for 20 minutes or until edges just begin to brown. Remove from oven and cool for 2 minutes. Invert tins to remove cakes. Serve warm or cold, lightly dusted with powdered sugar.