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1
Prepare the cookies as directed on the package.
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2
Allow them to cool for one minute on the cookie sheet.
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3
While the cookies are baking, whip the cream to form stiff peaks.
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4
In a separate bowl, mix the cheese, lemond curd and lemon juice until combined.
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5
Combine 3/4 cup confectioner's sugar into the mixture.
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6
Fold the whipped cream into the lemon-cheese mixture then place in the refrigerator.
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7
Remove 2 cookies from the cookie sheet and place them overlapping in a muffin tin reservoir.
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8
The cookies should overlap in the middle, and curve up the sides.
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9
Gently reshape in the tin to remove holes created in the process.
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10
Repeat this step until all 24 cookies are paired into the tin.
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11
Allow to completely cool in the muffin tin.
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12
Create the topping by coarsely chopping the almonds into pea-size pieces.
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13
Add 1 t. confectioner sugar and almond extract.
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14
Stir the mixture.
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15
Once the cookie shells are cooled, gently remove them to a platter.
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16
Evenly divide the cheese mixture between the shells by piping with a pastry bag, cookie press or baggie with a cut corner.
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17
Sprinkle 1 t. of topping on each cream-filled cookie tart.
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18
Garnish with a single raspberry.
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19
Place into the refrigerator until ready to serve, up to 48 hours.
