We featured a summer fruit version of these cookie tarts a couple of months ago and I wondered about making a fall version too that might be good for the holidays. With Thanksgiving on the horizon here in Canada I thought maybe individual spiced nut tarts would be a good idea for dessert and these turned out spectacularly.
Choose your own level of spices or switch them up to suit your own taste. A a pinch of cloves or a little powdered ginger would also be good choices and a little chopped orange zest could add another flavour dimension.
These are terrific served cold but try them warm with a scoop of ice cream for a really heavenly dessert.
Like this Almond Spice Cookie Tarts recipe?
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- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 2/3 cup sugar
- 2 large egg yolks
- 1 tablespoon milk
- 2 teaspoon pure vanilla extract
- 2 cups finely chopped almonds
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp freshly grated nutmeg
- 2 tsp vanilla extract
- 2 beaten eggs
To prepare the Cookie Dough Crust
Sift together the flour baking powder and salt. Set aside.
Cream together the butter & sugar until light and fluffy.
Add the egg yolks, milk and vanilla extract and beat well.
Fold in the dry ingredients until crumbly, then press the dough into a ball.
Wrap in plastic wrap and chill in the fridge for a half hour.
Press the cookie dough into 3 or 4 inch tart pans about a 1/4 inch thick on the bottom and sides.
Greased muffin pans will also work but you will have to decrease the baking time.
To prepare the filling and bake
Mix together until thoroughly blended. Add the filling to the tarts.
Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges.
You want some good dark colour to the cookie crust to make sure they are fully baked.
Cool on a wire rack to almost room temperature before removing from the pans to cool completely.