As Mother’s Day fast approaches, so many memories that me and Mama made flash through my head like an automatic Rolodex. I am so incredibly lucky to have her in my life. She is my perfect example of Love.
19 years old and so much swag 
Me at 26: Mom, I’m becoming more and more like you everyday (and I don’t mind it).
I hope that everyone has a fabulous Mother’s Day (and Happy Mother’s Day to all the Mama’s)!
I leave you with a taste of our Tradition:
Almond Tea Cakes
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
Dry:
- 2½ c Flour
- 1½ ts Baking Powder
- 1 ts Salt
Wet:
- 1 stick soft, unsalted Butter
- 1½ c white granulated Sugar
- ½ c Brown Sugar
- ¼ c Almond Paste (canned/store bought or homemade)
- 2 room temperature Eggs
- 2 tb Almond Extract
- 12 oz room temperature full fat Ricotta
- Powdered Sugar for Dusting
- Flaked Almonds for Garnish
Almond Paste
- 1 c blanched Almonds (skinned)
- 1 c powdered Sugar
- 1 Egg White
- ⅛ ts fine Salt
Instructions
- Cream together your Butter, Sugars, and Paste.
- Blend in one Egg at a time.
- Tip in your Extract.
- Spoon in your Ricotta. Blend.
- In three additions, incorporate your dry bowl with your wet bowl. Don’t over mix.
- Scoop out miniature balls of dough and press flaked Almonds on top.
- Bake at 350 for 7-11 minutes (again, these are for mini scoops).
- Cool completely and dust with powdered Sugar.
Alternately, for a Glaze:
- Whisk together powdered Sugar + Almond Extract (tip in just a couple drops in at a time) for a thick “glaze/icing” consistency. A little Extract goes a long way.
Almond Paste:
- Utilize your processor and blitz your Almonds until they’re powdered. Add in your powdered Sugar, Egg White and Salt. Keep in the fridge in an airtight container for up to a month.
Reminiscent of Mommy and Me Tea Parties, Happy (early) Mother’s Day y’all!
XOXO
Your Blessed Squishy Monster
