Variation of a classic linzer torte recipe.
- Cooking spray
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 ounces almond paste
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup 2% reduced-fat milk
- 1/4 cup raspberry jam
- 1/4 cup sliced almonds
Step 1: Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups; coat liners lightly with cooking spray or use a silicone one.
Step 2: Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl, stirring with a whisk.
Step 3: Place almond paste and sugar in a bowl; beat with a mixer at medium-low speed until mixture resembles sand (about 3 minutes). Add butter and vanilla; beat 2 minutes or until well combined. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix well after each addition.
Step 4: Spoon half of batter into muffin cups. Top each with 1 teaspoon jam; divide remaining batter over jam. Sprinkle nuts over batter. Bake at 425° for 5 minutes. Reduce oven temperature to 375°. Bake at 375° an additional 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan; place on a wire rack.
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