Layered, honey-sweetened almond cookietarts.
Recipe: Honey Almond Tarts
1 (8-ounce) package cream cheese, softened
In a medium bowl combine cream cheese,honey, and almonds. Set aside.
In a large bowl cut butter into flour.Blend in sour cream, mixing well. Add the cream cheese mixtureand combine thoroughly. Divide the dough in half, wrap tightlyin aluminum foil and refrigerate for at least 8 hours.
Preheat the oven to 350°F (175°C).Roll the first half of the dough onto a floured surface to about1/16-inch thick. Cut into about 4-inch diameter shapes. (Refrigeratethe scraps before re-rolling)
With a round cutter, cut circles in 2/3of the shapes, leaving 1/3 solid. Place the solid shapes on anungreased baking sheet and brush with a glaze made of sugar dissolvedin water. Top the solid shapes with a circle cut-out shape, brushagain, and top with a second shape with a circle cut-out; makingthree layers. Brush with the glaze and bake for 25 minutes, oruntil light brown.
1/2 cup honey
1/4 cup sliced almonds
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup sour cream
3 tablespoons granulated sugar
1 tablespoon water
Makes 24 tarts.
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