Almond Tea Cakes with Wild Blueberry Jam
Tender little buttery gems with loads of flavor from the almond extract and almond flour.
Servings: 48 cookies
- 2 cups all-purpose flour
- 1 cup almond flour (almond meal) or ground blanched almonds
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla bean paste
- ½ teaspoon almond extract
- ½ cup wild blueberry jam, room temperature, stirred
- powdered sugar for dusting
- 48 mini muffin paper baking cups
Preheat oven to 350°F. Line a 24 mini muffin tin with baking cups. Alternatively, line a baking sheet with the mini muffins cups spaced 2-inches apart.
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.
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 ¼ teaspoon of blueberry jam. The jam should completely fill the indentation and be somewhat overfilled.
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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
- If baking the cookies on a cookie sheet instead of in a mini-muffin tin, the cookies will spread just a little more, be wider on the top. This is not a problem and they still look very pretty and bake perfectly.
- While rolling the dough into balls it may feel like it’s breaking apart and crumbling. 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 as the ball becomes firm.
- The cookies will be 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.
- Substitute your favorite flavor of jam if desired.
Calories: 87kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 18mg | Potassium: 10mg | Fiber: 1g | Sugar: 5g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg