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Almond Spice Cookie Tarts

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.

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5 from 1 vote
For the Cookie Dough Crust
  • 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
For the Filling
  • 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
  1. To prepare the Cookie Dough Crust
  2. Sift together the flour baking powder and salt. Set aside.
  3. Cream together the butter & sugar until light and fluffy.
  4. Add the egg yolks, milk and vanilla extract and beat well.
  5. Fold in the dry ingredients until crumbly, then press the dough into a ball.
  6. Wrap in plastic wrap and chill in the fridge for a half hour.
  7. Press the cookie dough into 3 or 4 inch tart pans about a 1/4 inch thick on the bottom and sides.
  8. Greased muffin pans will also work but you will have to decrease the baking time.
  9. To prepare the filling and bake
  10. Mix together until thoroughly blended. Add the filling to the tarts.
  11. Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges.
  12. You want some good dark colour to the cookie crust to make sure they are fully baked.
  13. Cool on a wire rack to almost room temperature before removing from the pans to cool completely.


Recipe Rating

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Monday 16th of October 2017

Awesome almond tarts Barry.I made them in a 12 cup muffin pan and rather than use the spices I added 1 tsp. almond extract along with 1 tsp. vanilla extract to the filling. I baked them for 20 minutes These are super delicious and remind me of the almond tarts I buy at a Swiss bakery in our area.So glad to have discovered this wonderful recipe. Thanks again.


Sunday 15th of October 2017

Thanks for formatting the recipe . Will try it out soon and send you my feedback. I have told my sister and niece about your website so now we are all talking about and enjoying your great recipes!


Wednesday 11th of October 2017

Hi Barry I Just tried to print off the recipe for the almond tartlets and it's 4 pages.Do you have a printer friendly version of the recipe?Thanks

Barry C. Parsons

Thursday 12th of October 2017

I am in the process of reformatting a lot of the older recipes on the site but it is a time consuming process,. I updated this one for you though. Have you tried it yet?

Barry C. Parsons

Tuesday 9th of October 2012

Never tried that Gabrielle but I'd give it a shot.


Tuesday 9th of October 2012

Hi there! Can I use ramekins for this recipe?

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