April 11, 2019 48 Comments

Almond Tea Cakes with Wild Blueberry Jam

Name: Almond Tea Cakes with Wild Blueberry Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

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Beautiful little Almond Tea Cakes with Wild Blueberry Jam are some of the best cookies we’ve ever made.

I couldn’t be more proud of this new delicious recipe! Developing recipes in my head is always a lot easier than making those dream recipes come true in my kitchen. However this newly created recipe exceeds all my expectations by a mile! Like a cross between Mary Berry’s Viennese Whirls, a Russian Tea Cake Cookie and a buttery jam filled shortbread thumbprint, this hybrid is truly one of the best cookie recipes to ever come out of the SRFD kitchen!

I adore these tender little buttery gems with loads of flavor from the almond extract and almond flour.

The combination of almond and blueberry is classic and so delicious. These tea cakes are an instant favorite and I’ve already thought of a dozen variations I can’t want to try. The texture is wonderful with a little nuttiness from the almond flour. I always keep a bag of almond flour on hand and store leftovers in the freezer. It keeps for up to a year when sealed in a ziploc container in the freezer. If you don’t have almond flour, grind blanched almonds into almond meal instead.

This simple cookie dough is a breeze to make right in your food processor.

There’s no need to refrigerate the dough before rolling into balls, or before baking. Rolling the dough takes a little time, but the results are worth the effort. Baking in small confectionary mini muffin baking cups prevents the dough from spreading which is a common challenge when making thumbprint cookies. These bake up beautifully and are easily removed from the paper wrapper. No sticking, I promise!

Our best tips for making perfect Almond Tea Cakes with Wild Blueberry Jam:

If you don’t have a mini muffin baking tin, you can bake the cookies in the paper cups placed directly on a cookie sheet. The cookies will spread just a little more and be wider on the top. However, this is not a problem and they still look very pretty and bake perfectly.
While rolling the dough into balls, it may feel like the dough is breaking apart and crumbling. If so, use a little less pressure and roll again, applying more pressure as the ball becomes firm.
If the dough ball splits or cracks when creating the pocket for the jam, re-roll the ball applying light pressure at first, then more pressure as the ball becomes firm.
The cookies are crumbly when they first come out of the oven but firm up as they cool. While they’re delicious eaten warm, they hold together better when cooled.
Use a small cookie scoop for the perfect size dough ball to fill the mini baking cups.

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

I don’t recommend using jelly in these cookies due to the higher amounts of sugar when compared to most jams. Jelly may burn or get so hot it sinks to the bottom of the cookie. Our favorite jam is made by Stonewall Kitchen. You can find their quality products in grocery stores, on their website or on Amazon. We use their Wild Maine Blueberry Jam for this recipe but strawberry would be great here, as well as peach. Or, use all three for a variety of flavors and pretty color variations. It’s all good!

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SRFD recommends these kitchen tools for making our Almond Tea Cakes

Pick up a package of these inexpensive mini muffin paper cups to make our Almond Tea Cakes with Wild Blueberry Jam. They’re the perfect size for the perfect bite! These little paper party cups are also ideal for serving candy and nuts, muffins, and even small cookies at the holidays. You’ll also want to pick up a small cookie scoop if you don’t have one. This little scoop makes the perfect size cookies for baking in the mini paper cups. Click on the photos for more information or to purchase from Amazon.

Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

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5 from 2 votes