Almond Tea Cakes With Wild Blueberry Jam

I couldn’t be a lot of pleased with this new delicious recipe! Developing recipes in my head is usually a great deal easier than creating those dream recipes come back true in my room. but this fresh created instruction exceeds all my expectations by a mile! sort of a cross between The Virgin Berry’s national capital Whirls, a Russian Tea Cake Cookie and a buttery jam crammed shortbread cookie fingerprint, this hybrid is really one in every of the simplest cookie recipes to ever begin of the SRFD kitchen!

I adore these tender very little buttery gems with many flavor from the flavoring and almond flour.

The combination of almond and blueberry is classic so delicious. These tea cakes ar a second favorite and I’ve already thought of a dozen variations I can’t wish to do. the feel is rattling with a touch nuttiness from the almond flour. I continuously keep a bag of almond flour handy and store leftovers within the fridge.  It keeps for up to a year once sealed during a ziploc instrumentality within the fridge. If you don’t have almond flour, grind blanched almonds into almond meal instead.

Almond Tea Cakes With Wild Blueberry Jam

This simple cookie dough may be a breeze to form right in your kitchen appliance.

There’s no ought to refrigerate the dough before rolling into balls, or before baking. Rolling the dough takes a touch time, however the results ar definitely worth the effort. Baking in tiny confectionary mini quick bread baking cups prevents the dough from spreading that may be a common challenge once creating fingerprint cookies. These bake up superbly and ar simply faraway from the paper wrapper. No projecting, I promise!

Change it up and use your favorite jam for this instruction.

I don’t suggest exploitation jelly in these cookies because of the upper amounts of sugar in comparison to most jams. Jelly could burn or get therefore hot it sinks to the lowest of the cookie. our favourite jam is created by Stonewall room. you'll be able to notice their quality merchandise in grocery stores, on their web site or on Amazon. we tend to use their Wild American state Blueberry Jam for this instruction however strawberry would be nice here, further as peach. Or, use all 3 for a spread of flavors and pretty color variations. It’s all good!

INGREDINETS:

• 2 cups all-purpose flour
• 1 cup almond flour (almond meal) or ground blanched almonds
• 2/3 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon almond extract
• 1/3 to 1/2 cup wild blueberry jam, room temperature, stirred
• powdered sugar for dusting
• 48 mini muffin paper baking cups

INSTRUCTIONS:

1. Preheat oven to 350F. Line a 24 mini muffin tin with baking cups. Alternatively, line a baking sheet with the mini muffins cups spaced 2-inches apart.
2. In the bowl of a food processor, pulse the flour, almond meal, sugar, baking powder and salt until blended. Add the butter, vanilla and almond extract. Pulse until the mixture becomes a soft dough.
3. Using a small cookie scoop (flat - not heaping) roll balls of cookie dough into tight balls. With the cookie dough ball cupped in one hand, make an indentation with the pinky finger from the opposite hand into the center of the ball. Make the well half the depth of the dough ball, then place it in the baking cup, with the hole facing up. If the dough ball starts to crack or split, re-roll until it’s smooth, tight and pliable. Continue until the mini-muffin tin is full. Fill each cookie with a heaping 1/4 teaspoon of blueberry jam. The jam should completely fill the indentation and be somewhat overfilled.
4. Bake for 15 to 18 minutes or until lightly browned on the edges. Do not over bake! Allow the cookies to rest in the pan for 5 minutes, then transfer to a wire rack to cool. Once cooled, dust with powdered sugar. Store at room temperature in an airtight container. Cookies will keep for up to 5 days.

Share this post