Almond Tea Cakes with Wild Blueberry Jam #desserts #cake

Almond Tea Cakes with Wild Blueberry Jam #desserts #cake

I revere these delicate minimal rich pearls with heaps of flavor from the almond concentrate and almond flour. 
The mix of almond and blueberry is exemplary thus scrumptious. These tea cakes are a moment most loved and I've just idea of twelve varieties I can't have any desire to attempt. The surface is magnificent with a little nuttiness from the almond flour. I generally keep a sack of almond flour close by and store remains in the cooler. It keeps for as long as a year when fixed in a ziploc holder in the cooler. On the off chance that you don't have almond flour, pound whitened almonds into almond dinner.

This straightforward treat mixture is a breeze to make directly in your nourishment processor. 
There's no compelling reason to refrigerate the mixture before folding into balls, or before preparing. Rolling the batter takes a brief period, yet the outcomes merit the exertion. Heating in little confectionary smaller than normal biscuit preparing cups keeps the batter from spreading which is a typical test when making thumbprint treats. These prepare up perfectly and are effectively expelled from the paper wrapper. No staying, I guarantee!

Almond Tea Cakes with Wild Blueberry Jam - delicate minimal rich diamonds with incredible surface and heaps of flavor from the almond concentrate and almond flour.

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Almond Tea Cakes with Wild Blueberry Jam #desserts #cake


  • 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


  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.

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