Almond Tarts

Cream the butter and the sugar in the bowl of a stand mixer using the paddle attachment. Add the egg and the extracts. Beat to thoroughly combine. Add the almond meal and the flour, mixing until incorporated. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

Meanwhile preheat the oven to 375 F. Spray thirty-six 2-1/2 inch fluted tartlet tins with cooking spray.

Once firm, remove the dough from the refrigerator and pinch off 2 tablespoons of dough. Work dough with your thumbs into the tart forms. Once all are filled, place on a baking sheet and bake for 10-15 minutes or until the tarts are just beginning to turn a light brown at the edges.

Cool on the pan for 5 minutes then turn the tart forms over and using the back of a spoon tap the bottom of the tin firmly. The tart should readily fall out. Once completely cool fill with whipped cream and berries or invert the cookies and dust with icing sugar.