Time 20m Yield 4-5 servings. Number Of Ingredients 6 Steps:
In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts.
Time 15m Yield 16 Number Of Ingredients 6 Steps:
In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.
Time 30m Yield 2 quarts Number Of Ingredients 6 Steps:
In a saucepan, bring 2 cups of water to a gentle boil. Add the tea bags; cover and remove pan from the heat source. Steep for 10 minutes. Take out tea bags and don’t squeeze them. Pour the tea into a 2-quart pitcher. Add in the sugar; stir until dissolved. Add in the vanilla, almond extract, and lemon juice; stir to mix. Add the remaining 6 cups of water and stir. Let tea cool to room temperature, then chill in the refrigerator. Serve in glasses over ice.
Time 27m Yield about 12 cakes Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F. Grease mini muffin tins and set aside. Sift 2 ounce of the sugar, ground almonds and cake flour in a bowl. Add 1 egg white to form a paste. In another bowl whip the 3 egg whites until soft peaks form. Gradually add the remaining sugar. Continue to whip until the meringue is strong but not dry. Fold the meringue into the almond paste mixture and add the heavy cream at the end. Mix well. Fill the prepared muffin tins half full. Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds. Cool the tea cakes about 5 minutes before unmolding them on a wire rack. Dust with confection sugar before serving. Store the cakes in an airtight container.
Time 45m Yield 5 dozen. Number Of Ingredients 14 Steps:
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. , 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. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Time 5m Yield 8 cups, 8 serving(s) Number Of Ingredients 5 Steps:
Combine ingredients in a large pitcher, stirring until sugar dissolves. Serve over ice and refrigerate remaining tea.
More about “almond tea recipes”
Time 30m Yield 12 Number Of Ingredients 7 Steps:
In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar. Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.
