• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Cookies / Christmas Cookie Exchange: Almond Tartlets

Christmas Cookie Exchange: Almond Tartlets

December 11, 2013 Updated February 11, 2019 17 Comments

188 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Once again food bloggers have gathered for a worldwide cookie exchange.  The Great Cookie Swap has raised over $13,000 for Cookies for Kids Cancer. Donations were matched dollar for dollar by OXO, Grandma’s Molasses, Gold Medal, and Dixie Crystals.
I sent one dozen cookies to three different food bloggers in the United States.  I, then, received one dozen cookies from three other food bloggers.  It was so fun to watch and wait for my cookies.
I  turned to my best friends mom’s Norwegian cookie recipes.  Last year I made Berlinerkranser cookies for the exchange.
 My best friends mother used to bake the most memorable Norwegian cookies each Christmas.  She was so amazing.  She would store them in tins placed in a cool furnace room in their basement.  We found her hiding place one year and had a delightful tasting while hiding in the furnace room.  We were naughty, but most of my childhood memories were with my friend Kathy.  Oh, the stories I could tell you.  We were into mischief most of the time.  Fun, delightful mischief.  Good times…good times….
What I love most about Laila’s cookies, is that they are made with fresh butter and they store so well in a cool place stored in tins.  I believe the flavor actually improves with age.  Perfect for shipping.
For these melt-in-your-mouth delights you will need:
Crust:
1/2 cup butter, unsalted preferred
1/4 cup confectioners sugar
1 egg yolk
1 cup flour
Filling:
1/2 cup sugar
1/3 cup butter
2/3 cup blanched almond flour or ground blanched almonds
2 eggs
few drops almond extract
Tartlette tins
For the crust:  Place 1/2 cup butter and 1/4 cup butter (I used my homemade cultured butter…go me) and confectioners sugar in a large bowl.
 Beat until creamy.
Add 1 cup flour and egg yolk.
Mix until the dough forms a ball.
Cover and refrigerate for 2 hours.
After the dough has refrigerated, arrange tins of a baking sheet.  I like to line my baking sheet with parchment just in case the filling spills over.
Butter each little tin or spray with a nonstick spray.
Place a walnut size piece of dough into each tin.
Press the dough into the ridges of the tins.
I like to use my thumb the press and mold the dough.
Set aside.
For the almond filling:  In a medium size mixing bowl, beat 1/2 cup sugar and 1/3 cup butter.
Add 2 eggs.
Add a few drops of almond extract.
Beat together.
Add almond flour.
Blend until smooth.
Drop a rounded tablespoon of filling into each tart.
Bake in a preheated 350F oven for 20 – 23 minutes.
Bake until the tarts are golden brown and filling has set.
Remove from oven.
Cool completely then remove the tarts from the tins.  Just squeeze the tins a bit and the tart should just fall right out.
Cute!
These little tarts are pretty on top and on the bottom.
Store in cool location.  I layer the cookies between sheets of waxed paper.  You can store in the freezer of you prefer.
Flavors of my childhood and the best Christmas’ a girl could have.
Perfect for a holiday cookie exchange.
5 from 1 vote
Print

Almond Tartlettes

These are fun little tartlettes that will add pizzaz to your Christmas cookie tins. Almonds are a great blank canvas.

Course Dessert
Cuisine American
Keyword almond tarlette recipe, almond tartlettes
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 cookies
Calories 282 kcal
Author Janet Barton

Ingredients

Crust:

  • 1/2 cup butter unsalted preferred
  • 1/4 cup confectioners sugar
  • 1 egg yolk
  • 1 cup flour

Filling:

  • 1/2 cup sugar
  • 1/3 cup butter
  • 2/3 cup  blanched almond flour or ground blanched almonds
  • 2 eggs
  • few drops almond extract
  • Tartlette tins

Instructions

For the crust:

  1. In a mixing bowl, beat butter and sugar until light and fluffy.  Add egg yolk and flour.  Blend until the dough forms a ball.  Cover and refrigerate for 2 hours.

  2. Lightly butter or spray tart tins and place on a baking sheet.  Press a walnut size piece of refrigerated dough into each tin.  Set aside.

For the filling:

  1. Beat sugar and butter until smooth. Beat in eggs and almond extract.  Add almond flour. Drop 1 tablespoon of filling into each tart.  Bake in a preheated 350F oven for 20-23 minutes or until golden. Makes 12 tarts.  Store in a tin in a cool place.

Nutrition Facts
Almond Tartlettes
Amount Per Serving
Calories 282 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g40%
Cholesterol 77mg26%
Sodium 124mg5%
Potassium 21mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 11g12%
Protein 5g10%
Vitamin A 455IU9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Cookies Tagged With: almond cookies, almond tarts, cookie exchange, cookie swapp, Norwegian cookies, step-by-step instruction, step-by-step photo's., tartlettes

Previous Post: « Wonderful Caramels
Next Post: Spiced Almond Milk Steamer »

Reader Interactions

Comments

  1. FineFoodFound says

    January 9, 2017 at 5:10 pm

    Finally! I bought a set of these exact tins at a Vintage Market and have never used them. I thought they were too small for clafoutti and I couldn't translate the Norwegian recipe on the box.. Found this randomly on pintrest! Thank you thank you!

    Reply
    • Janet Barton says

      January 9, 2017 at 6:53 pm

      You are so welcome. I hope you have had a chance to make them. They are so delicious. I love them. Thank you so much for taking the time to comment.

      Reply
  2. Pastry says

    April 6, 2015 at 9:38 pm

    Those look cute

    Reply
  3. Brittany | Life of a Bama Girl says

    December 18, 2013 at 6:45 pm

    Thank you for the cookies! They were delicious!

    Reply
    • Janet Barton says

      December 21, 2013 at 6:02 am

      You are so welcome. What a fun cookie exchange to be involved with.

      Reply
  4. Janet Barton says

    December 15, 2013 at 6:28 pm

    The great thing about cultured butter is the thick creamy buttermilk that you get when you strain the butter. It's as good as the butter. You're right about the mold it is dang cute, but a bit of work to season. The filling is very similar to frangipane just a bit eggier. You could easily substitute frangipan. I hope you love them.

    Reply
  5. Becky @ A Calculated Whisk says

    December 15, 2013 at 3:26 pm

    Oh wow! I just clicked over from the CCN facebook page and am SO excited about these and the idea of making your own cultured butter (are you SURE it's not worth it to buy a butter press? it is the cutest thing i have ever seen!). I make my own butter every year for the holidays and never knew I could have been making it cultured! The filling for these tarts reminds me of frangipane, which I made as a galette filling recently. It was amazing. I will have to order some tartlet molds so I can try these! Thanks for the inspiration 🙂

    Reply
  6. Candace says

    December 11, 2013 at 7:37 pm

    What a wonderful thing, Janet! Making cookies and raising money for kids with cancer is fantastic! (And I found some new food blogs with links from your friends!). I think I'll be hunting for the little tins and making these soon!
    Cheers!

    Reply
    • Janet Barton says

      December 12, 2013 at 4:38 am

      thank you so much, Candace. Such a fun event. You'll love the tarts.

      Reply
  7. Jessica F says

    December 11, 2013 at 5:57 pm

    Wow, just gorgeous! I only wish I can be like you some day with all your amazing cooking, baking and dipping. <3

    Reply
    • Janet Barton says

      December 12, 2013 at 4:37 am

      Ha ha. I just love to play in the kitchen. My one and only talent, I better share it. I'm sure you are a fabulous cook yourself. Thanks for the kind comment.

      Reply
  8. Kezia says

    December 11, 2013 at 3:20 pm

    They look delicious – I love almonds! I would definitely eat way too many of these!

    Reply
    • Janet Barton says

      December 11, 2013 at 3:22 pm

      Yep, I totally ate way too many.

      Reply
  9. Pots and Pins says

    December 11, 2013 at 3:15 pm

    These are perfect for my Christmas Cookies and Milk FHE/Open House!! I've been looking for great cookie recipes that can be made a few days ahead so I don't have to bake 300 cookies in one day! Once again, thank you!! Nan

    Reply
    • Janet Barton says

      December 11, 2013 at 3:18 pm

      Oh my gosh. You never cease to amaze me. 300 cookies? You are a saint. Check out my other cookie exchange cookies. There are less time consuming and can be made in advance also. Are you completely dipped??? Whew what a job that is every year.

      https://www.simplysgood.com/food-blogger-cookie-exchange-scotch/

      Reply
  10. Daniela says

    December 11, 2013 at 3:13 pm

    WOW, your confections always looks so lovely! I'm afraid that when I make them, I'm gonna eat half of them in a beat, ha!

    Reply
    • Janet Barton says

      December 11, 2013 at 3:15 pm

      Ha ha. You are right. I ate most of them. There is something about butter….

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background No-Knead Pumpkin Harvest Bread
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Tree cut out sugar cookies with green icing and golden sprinkles Butter Dream Sugar Cookies
  • Easy No-Cook Cranberry Apple Relish Easy No-Cook Cranberry Apple Relish
  • Tree shaped cookies in a tin Norwegian Pepperkaker
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Baked crescent dinner rolls on a platter with linen cloth. Overnight Crescent Dinner Rolls
  • overhead shot of sliced cranberry orange pecan bread on a burgundy cloth No-Knead Cranberry Orange Pecan Bread
  • Gingerbread Houses Using Purchased Kits

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Janet Barton
Sometimes you just need a hot bowl of soup 🧡 We Sometimes you just need a hot bowl of soup 🧡 We’ve had a pretty tough week as a family, so I decided to whip up a batch of my Chicken & Dumpling Soup and it was just what we all needed.
•
I make my dumplings with farina flour so they will hold their shape and won’t fall apart like dumplings made with white flour.
•
If you have a heavy heart this holiday season, or are cooking for some sick kiddos — this soup is for you. Click the link in bio for the recipe, along with step-by-step photo instructions

#chickendumplingsoup #soup #chickendumplings #chickensoup #homemadesoup #soupseason
There is just something so comforting about a home There is just something so comforting about a home baked Chicken Pot Pie 🤎 my number 1 tip is to not skip the fresh herbs!
•
This pot-pie is loaded with fresh parsley, thyme, rosemary, and sage; Then topped with a golden puff pastry crust. Yum!

Click the link in bio for the full recipe, and step-by-step instructions

#chickenpotpie #potpie #chickenpotpierecipe #comfortfood #comfortfoods
Steel Cut Oats with Apples and Cranberries 🍎 Th Steel Cut Oats with Apples and Cranberries 🍎 This is a wonderful, hearty dish, that I love to eat after thanksgiving day!
•
It’s simple, healthy and full of autumn vibes!
•
Recipe linked in bio!

#steelcutoats #cranberries #appleoatmeal #autumnrecipes #steelcutoatmeal
This pie is filled with all of my favorite flavors This pie is filled with all of my favorite flavors — cranberries and peaches! 🥧
•
This Cranberry Peach Pie has the sweetness of peaches with a tart burst of cranberries in every bite 🍁 you are going to love how easy this filling it!
•
Click the link in bio for the full recipe!

#thanksgiving #thanksgivingpie #cranberrypie#thanksgivingrecipe #thanksgivingrecipes
Adding these cute little pumpkin rolls onto each p Adding these cute little pumpkin rolls onto each place setting this Thanksgiving!
•
These cute pumpkin rolls are made with cooked pumpkin puree mixed into a butter-enriched dough and topped with a little pumpkin seed-stem!
•
Absolutely perfect for thanksgiving! Click the link in bio for the recipe/ how to make these yourself!

#thanksgivingrecipes #thanksgiving #thanksgivingrecipe #pumpkinrolls
Raise your hand if Coconut Cream Pie is a Thanksgi Raise your hand if Coconut Cream Pie is a Thanksgiving favorite!? 🙋🏼‍♀️🥧🤍🥥
•
My grandmother’s coconut cream pie has the flakiest buttery crust and a rich coconut custard filling we can’t resist. Top it off with fresh whipped cream and sweetened coconut flakes, and you’re in heaven!
•
Click the link in bio for the recipe, as well as step-by-step photo instructions!

#thanksgiving #thanksgivingrecipe #thanksgivingrecipes #pierecipes #pie #coconutcreampie
We can never decide between serving buttery rolls We can never decide between serving buttery rolls or orange rolls for Thanksgiving — so we typically do both!! 🍊🥐🙈
•
I mix the dough for these Orange rolls in the evening, pop them in the refrigerator overnight, then they’re ready to bake Thanksgiving day! Easy-peasy!
•
Click the link in bio for recipe + step-by-step photo instructions!

#thanksgiving #thanksgivingrecipes #thanksgivingrecipe #orangerolls #dinnerrolls
How about a Pear Almond Tart in place of pie this How about a Pear Almond Tart in place of pie this Thanksgiving? Pears poached with cinnamon, cardamom, and vanilla bean arranged on top of almond cream... heaven
•
The entire tart can be assembled and frozen before baking which makes it perfect for Thanksgiving! 
•
Click the link in bio for the recipe, as well as step-by-step photo instructions!

#thanksgiving #thanksgivingrecipe #fruittart#thanksgivingrecipes #pierecipes #pie #pearalmondtart
Buttery Parker House Rolls have been a Thanksgivin Buttery Parker House Rolls have been a Thanksgiving tradition in our family for many years! Dark golden on the outside, light and fluffy on the inside.
•
My father loves his rolls buttery crisp on the bottom, and I have a great tip on how to do just that! 
•
Recipe linked in bio! 

#thanksgivingrecipes #thanksgivingrecipe #parkerhouserolls #thanksgiving #dinnerrolls #parkerhouse
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy