Mini Raspberry Almond Tarts (Print Version)

# Ingredients:

01 - 1 cup all-purpose flour.
02 - 1/2 cup almond flour.
03 - 1/3 cup granulated sugar.
04 - 1/4 teaspoon baking powder.
05 - 1/4 teaspoon salt.
06 - 1/2 cup unsalted butter, cubed.
07 - 1/2 teaspoon vanilla extract.
08 - 1/4 teaspoon almond extract.
09 - 1/2 cup raspberry jam.
10 - Powdered sugar for dusting.

# Instructions:

01 - Preheat oven to 350°F. Line mini muffin pan with paper liners.
02 - Process flours, sugar, baking powder, salt, butter, and extracts in food processor until dough forms.
03 - Roll dough into balls and place in liners. Make indentations with wooden spoon end.
04 - Pipe raspberry preserves into indentations using plastic bag with corner snipped.
05 - Bake 13-15 minutes until golden. Cool 20 minutes in pan. Dust with powdered sugar.

# Notes:

01 - Keeps up to 5 days in airtight container.
02 - Can be made ahead.

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