Raspberry Almond Tartlets and Nordic Bakery Cookbook

One of my dreams finally came true... I found a delicious Scandinavian cookbook! After falling in love with Stockholm a few summers ago, I was in dire need of a cookbook focusing on Scandinavian baked goods. Nordic Bakery Cookbook is the one. From breads to tarts to cookies, this book covers the best of the Nordic Sea. 

 

I had all the ingredients in my kitchen for the almond and raspberry tartlets so I gave it a try. All I have to say is that they turned out so cute and delicious! If you love almonds, this ones from you!

1 stick butter, melted

2 Tbl cream

2/3 cup sugar

2 eggs

1 tsp baking powder

1/3 cup cornmeal

6 Tbl all-purpose flour

1 cup ground almonds/almond meal

1 tsp almond extract

-Preheat the oven to 350

-Put the melted butter and cream in a small bowl and mix.

-Whisk the sugar and eggs in a mixing bowl with a handheld mixer until light and fluffy, then add to the melted butter.

-In a separate bowl, mix the baking powder, cornmeal and flour together. Fold into the sugar mixture, along with the ground almonds and almond extract, until well combined.

-Spoon a little of the mixture onto the muffin pan cups, just to cover the bottom. Then add three raspberries and top with the rest of the mixture so that the muffin pan cups are three-quarters full. Save remaining raspberries for topping.

-Bake for 15-20 minutes, until golden brown and risen. Let cool for ten minutes before removing from the muffins tin- they can easily fall apart if not cooled. Then let cool before decorating.
-To make frosting mix together 3 Tbl powdered sugar and 2 tsp water. Drizzle the frosting over the tartlets or dip into frosting. Top off with the leftover raspberries.