Honey And Lemon Teacakes
Ingredients
- 2 large eggs
- 3/4 cup (minus 1 Tbsp) all-purpose flour
- 1/2 cup almond flour
- 1 cup (minus 2 Tbsp) confectioner’s sugar
- 8 tbsp (1 stick) salted butter, at room temperature
- 2 tbsp honey (local Raw Wildflower Honey)
- Zest of 1 lemon, finely grated plus juice of 1/2 lemon (2 Tbsp)
- 1 tsp baking powder
- A few sliced blanched almonds
- 3-4 x raspberries per cake
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