Ingredients
Tea Cake with Pignoli and Almonds
Cake per il Té
4 egg yolks, at room
temperature
1 whole egg, at room
temperature
3/4 cup superfine sugar (150 g)
Grated zest of 1 large lemon
1/2 cups flour (180 g)
1/3 cup pine nuts (50 g)
10 tablespoons unsalted butter,
melted and cooled (150 g)
3/4 cup blanched whole almonds
(100 g)
Description
Tea Cake With Pignoli And Almonds Recipe. The Tea Cake Is Still Popular In Italy, And Tea Parties Are Still Given, With Tables Full Of Deliciousthings—sandwiches, Hot…
Nibbledish
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