Almond Tarts, Jelly Tots Recipe – a delicious recipe with Sugar, Flour, Salt, Butter, Egg, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the sugar, salt, and flour together into a bowl.
2
Work the butter in as for pie crust and bind with the egg beaten with water.
3
Beat well; the dough will be very stiff.
4
Healthy pinch off small amounts weighing 1/3 oz each, about the size of a large grape, and roll into smooth balls.
5
Place on a greased sheet, press down slightly, and top each with a whole almond.
6
Bake for about 25 min in an oven preheated to 300.
7
The bottoms of the cookies should brown, but the tops barely color.
8
These little tarts can be filled with a dab of tart jelly or possibly jam replacing the almond.
9
Currant, plum, apricot, raspberry, blackberry are all good contrasts to the short cookie dough.
10
To fill the cookie make a small X-shaped indentation with the point of a spoon at the top of the dough to hold the jelly as it melts.
796
kcal
Calories
30
g
Fat
115
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 Tbsp. Sugar, 2 c. Flour, 1 pch Salt, 1/2 c. Butter, and more.
Yes, Almond Tarts, Jelly Tots Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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