Almond Poppy Seed Tea Cakes | Sally's Baking Addiction
"These almond poppy seed tea cakes are buttery and light with a crunchy crackly exterior. You can bake them in a muffin pan...."
INGREDIENTS
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2 Tablespoons (30g) unsalted butter, melted
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1 Tablespoon (12g) granulated sugar
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1 cup (125g) all-purpose flour (spoon & leveled)
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1 Tablespoon poppy seeds
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1/4 teaspoon salt
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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6 Tablespoons (85g) unsalted butter, softened to room temperature
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1/2 cup (100g) granulated sugar
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2 large eggs, at room temperature
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1/4 cup (60g) sour cream or plain yogurt, at room temperature
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1 teaspoon pure vanilla extract
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3/4 teaspoon almond extract
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1 cup (120g) confectioners’ sugar
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1-2 Tablespoons lemon juice or milk
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1/4 teaspoon almond extract
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optional: sliced almonds for garnish
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