Almond Tea Cakes with Wild Blueberry Jam

I couldn’t be greater proud of this new delicious recipe! developing recipes in my head is always loads easier than making the ones dream recipes come authentic in my kitchen. however this newly created recipe exceeds all my expectancies through a mile! The aggregate of almond and blueberry is classic and so scrumptious. those tea desserts are an instantaneous favorite and that i’ve already thought of a dozen versions i can’t need to strive. the texture is extremely good with a little nuttiness from the almond flour. I continually hold a bag of almond flour available and shop leftovers in the freezer. It keeps for up to a 12 months when sealed in a ziploc field in the freezer. if you don’t have almond flour, grind blanched almonds into almond meal instead.

There’s no need to refrigerate the dough before rolling into balls, or before baking. Rolling the dough takes a little time, however the results are worth the effort. Baking in small confectionary mini muffin baking cups prevents the dough from spreading which is a commonplace challenge when making thumbprint cookies. those bake up superbly and are without problems eliminated from the paper wrapper.

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

Instructions

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.
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 1/4 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.

full recipe in https://www.savingdessert.com/almond-tea-cakes/