Recipes and Cooking Double-Almond and Raspberry Blossoms 3.8 (16) 1 Review There's a double delight of almond found both in the filling and the pastry shell of these berry blossoms. They make a simple and stunning addition to a cookie tray. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 24, 2007 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Chill Time: 30 mins Cool Time: 5 mins Bake Time: 25 mins Total Time: 1 hrs 35 mins Servings: 24 Ingredients 1 cup all-purpose flour ¼ cup granulated sugar ½ cup ground slivered almonds ½ cup butter 1 egg yolk, slightly beaten ¼ cup butter, softened 1 3 ounce package cream cheese, softened 2 tablespoon granulated sugar 1 egg ¼ teaspoon finely shredded orange peel 1 tablespoon orange juice ¼ cup seedless red raspberry or blackberry preserves Powdered sugar Raspberries or blackberries (optional) Directions Stir together flour, 1/4 cup granulated sugar, and 1/4 cup of the ground almonds in a medium bowl. Cut in 1/2 cup butter with a pastry blender until pieces are pea-size. Stir together egg yolk and 1 teaspoon water; gradually stir egg mixture into flour mixture. If necessary, add 1 to 2 teaspoons more water until dough clings together. Gently knead the dough just until a ball forms. Wrap dough in plastic wrap and refrigerate for 30 to 60 minutes or until dough is easy to handle. Meanwhile, for filling, beat 1/4 cup softened butter, cream cheese, and 2 tablespoons granulated sugar in a small bowl with an electric mixer on medium speed until the mixture is light and fluffy. Beat in egg, shredded orange peel, and juice, scraping side of bowl occasionally. Stir in the remaining 1/4 cup ground almonds. Set filling mixture aside. Preheat oven to 325F. Grease twenty-four 1-3/4-inch muffin cups. Divide dough into 24 equal pieces; shape pieces into 1-inch balls. Place balls in prepared muffin cups. Press dough evenly on the bottoms and up the sides of the muffin cups. Spoon about 1/2 teaspoon preserves into each pastry-lined cup. Spoon almond filling over preserves. Bake in preheated oven about 25 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Transfer tarts to wire rack and cool completely. Just before serving, lightly sprinkle tarts with powdered sugar and, if desired, top each with a berry. Makes 24 cookies. To store: Place tarts in a single layer in an airtight container; cover. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw tarts, if frozen, before serving. Rate it Print