Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/3
cup granulated sugar
1
whole egg
2
egg yolks
1/4
teaspoon baking soda
Grated peel of 1 lemon
1/2
cup cold butter
1/4
cup cherry, grape or strawberry jam
1/4
cup ground almonds
2
oz semisweet baking chocolate, very finely chopped
Powdered sugar
Preparation
Heat oven to 350°F. In large bowl, mix flour, granulated sugar, egg, egg yolks, baking soda and lemon peel. Cut in butter, using pastry blender or fork, until mixture comes together and begins to form a wet dough. (Or mix with electric mixer using dough hook attachment.) Gather dough into a ball. Wrap in plastic wrap; refrigerate while making filling.
In small bowl, mix jam, almonds and chocolate until well combined.
With floured hands, shape teaspoonfuls of dough into about 24 balls; flatten each ball into a round. Press 1 round on bottom and up side of ungreased mini muffin cup. Spoon 1/2 teaspoon filling into cup. Top with a second round; seal edges. Repeat with remaining dough rounds and filling.
Bake about 20 minutes or until lightly browned. Cool 2 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar. Serve warm or cool.
