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These little crumble cookies have a buttery almond base and a small blueberry center. The same mixture forms both the cookie and its crumb topping, with a short chill to help the rims hold their shape.
Ingredients
- 180 g plain flour
- 60 g ground almonds
- 100 g sugar
- 120 g cold butter, cubed
- 1 large egg yolk
- 1 tsp vanilla extract
- ¼ tsp salt
- 120 g fresh blueberries
- 1 tsp cornstarch
Method
- Line a baking tray with parchment. Mix flour, ground almonds, sugar and salt, then rub in cold butter until coarse crumbs form.
- Set aside 60 g of the crumb mixture for the topping. Stir egg yolk and vanilla into the remaining mixture and press together into a soft dough.
- Divide dough into 12 balls and flatten to discs about 6 cm wide on the tray. Make a shallow well in the middle of each, keeping a raised rim. Chill for 20 minutes.
- Heat the oven to 180°C / 350°F. Toss blueberries with cornstarch and divide among the wells. Sprinkle the reserved crumble over the berries.
- Bake for 18–20 minutes until edges are lightly golden and the berries have softened. Leave on the tray for ten minutes, then move carefully to a rack and cool for another ten minutes.
- Keep cooled cookies in a sealed container in the refrigerator for up to three days. Serve at room temperature, or warm briefly in a low oven.
Keep a raised rim
The shallow well holds the berries while the cookie spreads a little. Leave space between discs.
Save topping before adding yolk
The dry crumbs make the topping. Measure them out first so the remaining dough has the intended balance.
Let the cookies firm up
Freshly baked cookies are delicate. Wait before moving them, then lift with a thin spatula.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Bake for 18–20 minutes until edges are lightly golden and the berries have softened. Leave on the tray for ten minutes, then move carefully to a rack and cool for another ten minutes.
- How should I store leftovers?
Keep cooled cookies in a sealed container in the refrigerator for up to three days. Serve at room temperature, or warm briefly in a low oven.
