An intensely almond cookie cup filled with a quick, easy mixed berry curd!
They are like little berry bite-sized pies!
Here it is March and I’m seeing snow flakes. Why is March so fickle? I noticed my neighbor has little crocus buds peeping up from the ground. Sweet green little shoots announcing the onset of spring. I’m always filled with conflicting emotions when I see that sign. I feel sorry for the little guys. I know that while spring IS right around the corner, old man winter isn’t ready to leave. I envision those tender little leaves shivering during the cold, dark winter nights regretting their eagerness to meet the world. I know that crocuses are hardy enough to withstand the cold air and freezing ground. But I still can’t help worrying about them.
I do not have a green thumb. Apparently I’m the only family member without the ability to grow-anything. Yet, I am tender hearted when it comes to my surrounding vegetation. Christmas time is the worst. Nothing is more depressing to me then when I see all the un-purchased Christmas trees standing slumped in the mall parking lot. It’s as though they feel lonely and unloved. I assume they feel like I did back in gym class when I was the last one chosen ( I was’t that athletic back then!). I often have the urge to take as many Christmas trees as I can and plant them! And what about those roses that are sold from buckets by men in vans? What happens to all the unsold beautiful roses??? My heart aches. They were living things once weren’t they? I know it’s silly to project emotions on trees and plants, but I do.
Those violet colored crocuses inspired me today. I grabbed a bag of frozen mixed berries to make my own curd. I love lemon curd, but wasn’t in the mood for lemon today. If you haven’t made your own curd, I strongly suggest you hop to it! This is all made in the microwave and takes about 10 minutes to make! Seriously, it’s that easy! These little cookie cups are made with only a handful of ingredients. Almond paste gives them that very pronounced almond flavor! I love the combination of flavors and textures between the creamy, tart berry curd and the earthy almond flavored cookie.
Honestly, the color of the berry curd is my favorite thing about these little cups.
Deep, rich and indulgent. You’ll want to double the recipe.
You might enjoy these too:
Red Velvet Cups with Amaretto Filling
Baklava Bites
Lemon Raspberry Tiramisu
If you’ve enjoyed this post, please give me a thumbs up! I’m in the running for the Top 10 Food Bloggers!
Want a little Lulu in your life? Please subscribe via email | RSS | Facebook | Google + | Bloglovin
Check out my Pinterest Boards!
Ingredients
- Cookies
- 1 cup butter softened
- ½ cup brown sugar
- 1 7oz can almond paste
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 cups flour
- ½ cup coconut
- Berry Curd
- 8 oz mixed berries frozen, thawed
- 2 eggs
- ½ cup sugar
- ½ cup butter
Instructions
- First make the curd. Puree thawed berries in a food processor until smooth. In a bowl, combine sugar and eggs. Add berries and butter. Microwave in one-minute intervals until berries are thick enough to coat the back of your spoon. This took about 5 minutes. Cover with plastic wrap and chill until ready.
- For cookies:
- Combine softened butter, brown sugar and almond paste. Be it the egg and vanilla. Slowly beat in flour and baking soda. Coat a mini muffin tin. Reserve one cup of dough, set aside. With the remaining dough place a one-inch ball in each muffin tin. Spread to coat the sides. Bake in a 350 degree pre heated oven for 12-14 minutes or just until cookies begin to brown. Remove and fill with berry curd. Stir coconut into remaining dough and crumble over each cookie. Return to oven for about 10 minutes.
- Let stand in pan for 2-3 minutes before removing to a cooling rack.
- Makes 36
I’ll be sharing this recipe at these sites as well as to Jam Hands, Back For Seconds and
And Lady Behind the Curtain Dessert Challenge!
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
Insanely adorable and delicious!
Thank you so much Sandra!
We DO think alike!! We almost made the same thing ha!! I love the color of that curd too, gorgeous! And are you kidding me with those adorable little mugs you displayed them in!!! Loving your photos too. And I too don’t have a green thumb AT ALL… I can’t keep any plants alive whatsoever, so you’re not alone there lol. Great pick for this challenge!
I’m glad I’m not the only one who kills houseplants! Great minds think alike huh?
The pastel cup riff is perfection…Are baking temps/times the same in crockery or porcelain cups as with the metal pan instructions?…
Also…sans the microwave sadly…could I create the berry curd “stovetop”?
This is a gorgeous…manageable (in terms of portion control!) dessert..You’ve outdone yourself with this offering…Many thanks!
Thank you so much Donna!
Mmmmmm…what a great flavor for tassies…and the berry curd does look scrumptious!
Thank you Liz! I was so happy with the berry curd!
I had no idea you can make berry curd. I saw it on Dorothy’s blog a couple weeks ago and now I NEED to make some. these cookie cups are cute!
This curd is so easy! Lemon is still my favorite, but this was pretty good. Thank you Aimee!
why is March so fickle? I wish I knew! It was 65 degrees here last weekend and now 30 degrees here today. I can’t handle it! What I CAN handle are these adorable will tassies.
And those baklava bites of yours too – they look wonderful!
Thank you Sally! I was happy with how they turned out. And the baklava cups are one of my favorites!
These photos are so incredible! Now I’m starving!!! By the way, I’m hosting a Link-Up party and would be thrilled if you decided to participate!!!
http://dcinstyle.com/
Thank you so much Elena!
For me March is usually nice and warm! I think its because it’s my birthday month so the sun has to shine! LOL I have never made my own crud and the way you did it sounds SOOOO easy! How can I not?!?!
Ooh, Happy Birthday Liz!! This curd is so easy, you have to try it! You will be making it all the time!
These look super tempting!! I feel like they’re calling me and begging me to eat them….
These look wonderful! I love your story about the Crocus (Crocuses? Crocusi??) . Glad to be a part of the Almond Paste challenge with you (AND the Iron Chef Mom – Lemons challenge too!).
– Claire
It was a fun challenge Claire! Thank you!
I only had to read that there’s almond paste in these and knew I would like them, no matter what else went into them. Wonderful that the rest of the ingredients are equally good. These must go very fast once it’s known that you’ve made them. They certainly would around here.
These actually had too much almond for my husband, but my son made up for it all! The curd was the best part!
Yum these sound delicious, they look so cute too!
Thank you Rosie!
Anything almond is good with me. I have a black thumb. The only thing I don’t kill is orchids. Weird, but true.
Ha, funny, the only thing I don’t kill is Orchids too!
Love that you dream in buttercream, Tanya! And your almond tassies are 3-D wonders.
P.s. I appreciate your compassion for the crocuses, too =)
Well thank you so much much! I never thought of them as little 3-D wonders-that’s great!
I end up killing every plant that comes in our home!!! Berry curd sounds amazing in those cute little cups!!!
Thanks Jocelyn! Those little cups are my daughter’s tea party cups!
Those look good! Don’t feel bad, I have a black thumb too. I had some houseplants doing well when my husband took care of them, then one day he asked me to water it. The next day they were dead. Happens every time. I’m banned from watering any kind of plant, lol.
Thank you Vanessa, I’m glad I’m not the only one killing plants!
I always love little bite size things and these are just perfect. I especially love the picture where they’re in little tea cups. I also do not have a green thumb at all yet each year I try and try again only to kill the poor plants or have them not come up at all. Some day I’ll figure out how to garden and I have dreams of a nice herb garden. Some day
Oh and I love the gorgeous berry curd your paired with these tassies. Scrumptious!
I love mini food too! Although you end up eating more than you realize! Thank you Kate!
These look brilliant. I love almond tassies and especially what you’ve done to doll them up!
Thank you Maureen! I think they look great with their “accessories!”
How wonderful… YUM! I’d love to have you come and share them at Super Saturday Show & Tell today
http://www.whatscookingwithruthie.com xoxo~ Ruthie
Yum! These look absolutely delicious!
Thanks Rachel!
These Look great! I love the idea of the berry curd, especially now that it is spring time and the berries look wonderful at the store! The almond and berry is a perfect combination! Thanks so much for sharing
The berry curd was amazing! Thank you Krista!
I’ve never made curd in the microwave. I’ve gotta try that. Thanks for sharing these at Two Cup Tuesday at Pint Sized Baker.
It’s so easy Karyn! Thank you!