Raspberry Almond Tarts (Print Version)

# Ingredients:

01 - 1/4 teaspoon salt.
02 - 1/4 teaspoon baking powder.
03 - 1/3 cup white sugar.
04 - 1 cup regular flour.
05 - 1/2 cup almond flour.
06 - 1/2 cup cold unsalted butter, cut into pieces.
07 - 1/2 teaspoon vanilla flavoring.
08 - 1/4 teaspoon almond flavoring.
09 - 1/2 cup raspberry preserves.
10 - Powdered sugar to sprinkle on top.

# Instructions:

01 - Set oven to 350°F and get mini muffin cups lined with paper liners.
02 - Toss flours, sugar, salt, baking powder, butter chunks, and both extracts in a food processor. Blend until dough comes together.
03 - Shape dough into small balls. Drop them into your liners, then press down gently using the end of a wooden spoon.
04 - Spoon jam into a plastic bag, cut the corner, and squeeze it into the dough indents.
05 - Bake for 13-15 minutes till edges turn golden. Let ‘em rest in the pan for 20 minutes, then dust with powdered sugar.

# Notes:

01 - Stays fresh for 5 days if sealed up tight.
02 - Great to make in advance.

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