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Almond Tea Cakes with Wild Blueberry Jam
Use a zip lock bag with a hole cut in corner to pipe jam into biscuits.
Ingredients
  • 2 cups all-purpose flour
  • 1 cup almond flour (almond meal) or ground blanched almonds
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon almond extract
  • ½ cup wild blueberry jam, room temperature, stirred
  • powdered sugar for dusting
  • 48 mini muffin paper baking cups
Steps
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