85.0% would make this recipe again
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Makes 24 cookies.
Active time: 45 min Start to finish: 1 1/2 hr
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BLUEBERRY LEMON CRUMBLES

These small muffin-shaped cookies deliver a brown-sugar-infused crunch, followed by an intensely fruity burst of blueberries and lemon.

click photo to enlarge
1 cup sliced almonds with skins
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 large egg yolks
1 teaspoon vanilla
2 teaspoons fresh lemon juice
1/3 cup dried blueberries
1/2 cup blueberry preserves

Special equipment: a nonstick mini-muffin pan with 24 (1/8-cup) cups (or 2 pans with 12 cups each)

Put oven rack in middle position and preheat oven to 375°F.

Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.

Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.

Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.

Generously butter bottoms, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.

Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.

Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.

Cooks' note:
Crumbles keep in an airtight container at room temperature 1 week.

Makes 24 cookies.
Gourmet
December 2005

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85.0% would make
this recipe again
A Cook from Mt. Lebanon, PA on 2006-03-17 22:24:57.0
They're still cooling so I haven't tasted them yet; I imagine they will be good! However, as others have said, the recipe is not correct as printed. I would hazard a guess that the original recipe in Gourmet is ok. I have seen errors such as this before on here. Anyway, I measured accurately the amount to put in the little pans (after I had already made adjustments, as advised), and I had leftover dough and topping, probably enough to make 8 more. Now if I can just get them out of the pans!
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rhoward2va from Burke, VA on 2006-02-16 18:38:40.0
These were delicious. I took the advice of previous reviewers and used only 3/4 cup of dough for topping. In the future, I would also reduce almonds to 1/2 cup. The only almonds I had on hand were slivered so I just chopped them before using. They were fine. They came out of the pans pretty well. The bottoms broke off of a few, but very easy to "glue" together.
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A Cook on 2006-01-27 21:30:38.0
They are delicious and easy, a big hit with family and coworkers both. They're also quite cute. What someone else said - "Do not undercook, as they're too tender to get out of pans." for sure. I used a silicone muffin pan, generously buttered per the instructions, and I think a metal non stick might have been better. The bottoms were a tad too squishy for my taste. I would reduce the amount of dough set aside for the tops as I had leftovers on that. Overall, delicious, and will be making again soon per my husband's request!
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The Epicurious Christmas Guide: Festive menus and recipes, how-to videos, gifts, and more Everything you need for the perfect Hanukkah! Choose the perfect menu from the interactive Bon Appetit Foolproof Holiday Countdown