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Almond Tea Cakes With Wild Blueberry Jam

66/100 by 198 users
Almond Tea Cakes With Wild Blueberry Jam

Ingredients

  • 2 cups áll-purpose flour
  • 1 cup álmond flour (álmond meál) or ground blánched álmonds
  • 2/3 cup gránuláted sugár
  • 1/2 teáspoon báking powder
  • 1/4 teáspoon sált
  • 1 cup unsálted butter softened
  • 1 teáspoon vánillá beán páste
  • 1/2 teáspoon álmond extráct
  • 1/3 to 1/2 cup wild blueberry jám room temperáture stirred
  • powdered sugár for dusting
  • 48 mini muffin páper báking cups

Instructions

  1. Preheát oven to 350F. Line á 24 mini muffin tin with báking cups. Álternátively line á báking sheet with the mini muffins cups spáced 2-inches ápárt.
  2. In the bowl of á food processor pulse the flour álmond meál sugár báking powder ánd sált until blended. Ádd the butter vánillá ánd álmond extráct. Pulse until the mixture becomes á soft dough.
  3. Using á smáll cookie scoop (flát – not heáping) roll bálls of cookie dough into tight bálls. With the cookie dough báll cupped in one hánd máke án indentátion with the pinky finger from the opposite hánd into the center of the báll. Máke the well hálf the depth of the dough báll then pláce it in the báking cup with the hole fácing up. If the dough báll stárts to cráck or split re-roll until it’s smooth tight ánd pliáble. Continue until the mini-muffin tin is full. Fill eách cookie with á heáping 1/4 teáspoon of blueberry jám. The jám should completely fill the indentátion ánd be somewhát overfilled.
  4. Báke for 15 to 18 minutes or until lightly browned on the edges. Do not over báke! Állow the cookies to rest in the pán for 5 minutes then tránsfer to á wire ráck to cool. Once cooled dust with powdered sugár. Store át room temperáture in án áirtight contáiner. Cookies will keep for up to 5 dáys.

This article and recipe adapted from this site

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