Almond Pastry Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large egg
02 -
1 teaspoon pure almond extract
03 -
¼ cup (28g) sliced almonds
04 -
½ cup (113g) salted butter, softened
05 -
½ cup (104g) light brown sugar, packed
06 -
powdered sugar for garnish
07 -
1 cup (96g) blanched almond flour
08 -
1 sheet puff pastry (half of a 17.3oz package, thawed)
09 -
1½ tablespoons all-purpose flour (plus some extra for rolling out the dough)
# Instructions:
01 -
Turn your oven on to 400°F and let it heat up.
02 -
Grab a hand mixer and blend almond flour, brown sugar, butter, regular flour, egg, almond extract, and a sprinkle of salt. Stop mixing as soon as it all comes together—don’t overdo it. Set aside for now.
03 -
Sprinkle some flour on your work surface. Roll out the puff pastry into a square about 11x11 inches. Cut it into 24 small squares (each 2x2 in size). Press each square carefully into a 24-slot mini muffin pan.
04 -
Spoon about 1 tablespoon of the almond mixture into each dough cup. If you’ve got a small cookie scoop, it makes this step easier. Push some sliced almonds on top of each cup.
05 -
Bake them in the oven for 10 to 15 minutes, or until the dough turns golden. Move the muffin tray to a wire rack to cool. Take the cups out and finish with a dusting of powdered sugar.
# Notes:
01 -
Enjoy at room temp or while still warm. You can refrigerate leftovers up to three days, or pop them in the freezer for as long as three months.
02 -
Reheating frozen ones? Let them thaw on the counter and eat at room temp, or heat them in a 300°F oven just until they’re warm. Don’t heat too long or they’ll get dry.
03 -
This version is inspired by a Better Homes & Gardens magazine idea.