Marrons Tea Sandwiches

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READY IN: 10mins
Recipe by mollypaul

Girly and fun, these delicate little tea sandwiches are from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

  • 12 cup marron glace
  • 16 pieces white bread (round cocktail slices or rounds cut from a sliced loaf)
  • 3 tablespoons butter (no substitutions, quantity approximate)
  • 14-12 cup whipped cream, sweetened and flavored with a little vanilla (quantity approximate)
  • 2 tablespoons pistachios, blanched and chopped (quantity approximate)
  • candied violet (optional)


  1. Butter eight pieces of the round cocktail bread; cut a small circle out of the remaining eight.
  2. Grind marrons glacés finely.
  3. Spread on rounds on buttered bread; cover with remaining bread.
  4. Fill the cut out centers with whipped cream; garnish with pistachios or tiny candied violets.

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