Want a bite-sized snack? Something that’s fun to look at, and that still tastes good? Consider these Almond Mini-Pies. Since they’re made from a standard tart dough and a simple almond macaroon dough, both of which you can whip up in a food processor, you only need to concentrate on filling, folding, crimping, and spearing. You’ll see what we mean.
Once again, we wanted to bring a little something down to all the volunteers who help out with the downtown walk in which we take part. We needed something that was just a bite or two, easy to pick up with your fingers, and something that would also stand up to the heat. In addition, we were thinking it would be nice to bring something that was gluten-free. In the end, we invented these little mini-pies by combining the two aforementioned recipes. No, the tart dough isn’t gluten-free, but the almond macaroon cookies are, so it was simple enough to make a few of those at the same time.
Makes about 18 mini-pies (plus 18 cookies)
Procedure in detail:
Preheat oven to 375°F and line two baking sheets with baking parchment or silicone baking mats.
Make tart dough. Do this at least three hours before baking, and preferably the day before, so the dough has plenty of time to chill in the refrigerator.
Roll out dough. Place the tart dough between two sheets of waxed paper and roll out very thin (an 1/8-inch or less). We had to do this with half the dough at a time. Once rolled out, it may be very soft, so either chill or freeze for 10-15 minutes to make it easier to handle.
Make almond macaroon dough. While the rolled-out tart dough is chilling, you’ll have plenty of time to make up the almond filling. After all, in the food processor it only takes about 5 minutes or so.
Cut out circles. Remove dough from refrigerator or freezer and use a 2-inch round cookie cutter, or the rim of a small glass, to cut out circles of dough. You can re-roll the tart dough scraps at least once.
Fill. With a small spoon, place about 1/2 a teaspoon of almond filling on each circle, then fold to make a half-circle, and crimp the edges with a fork. Transfer to a baking sheet and pierce the top with the tines of the fork to allow steam to escape.
Bake. Slide the sheets into the oven and bake about 20 minutes or until the mini-pies puff and the crust turns golden brown. Some of the pies may open and leak a bit; don’t worry, they’ll still taste good.
Cool. Remove to cooling rack and let cool completely, then enjoy.
Make cookies. Bake the remaining almond dough as Almond Macaroons.
These mini-pies were a success, and pretty much everything we had hoped for. The crust was light and flaky, and the almond filling had a nice almond flavor. Best of all, they were easy to pick up and eat without being gooey or sticky (not a small concern when it’s 100°F+). If we were going to change anything, we might make a double batch of tart dough so that we could use more of the almond filling for almond pies and fewer macaroons (although those are good, too). Five stars.