After you have mixed your dough and made the balls push one ball into the bottom so that it is covered.
Cover the filling with another ball of dough and push to seal the edges.
Next put about a teaspoon of the filling on top of the dough.
Bake and let cool for about 2 minutes then remove from muffin pan.
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 whole egg
2 egg yolks
1/4 teaspoon baking soda
Grated peel of 1 lemon
1/2 cup cold butter
1/4 cup cherry, grape or strawberry jam
1/4 cup ground almonds2oz semisweet baking chocolate, very finely chopped (I used strawberry jelly!)
- Heat oven to 350°F. In large bowl, mix flour, granulated sugar, egg, egg yolks, baking soda and lemon peel. Cut in butter, using pastry blender or fork, until mixture comes together and begins to form a wet dough. (Or mix with electric mixer using dough hook attachment.) Gather dough into a ball. Wrap in plastic wrap; refrigerate while making filling.
- In small bowl, mix jam, almonds and chocolate until well combined.
- With floured hands, shape teaspoonfuls of dough into about 24 balls; flatten each ball into a round. Press 1 round on bottom and up side of ungreased mini muffin cup. Spoon 1/2 teaspoon filling into cup. Top with a second round; seal edges. Repeat with remaining dough rounds and filling.
- Bake about 20 minutes or until lightly browned. Cool 2 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar. Serve warm or cool.
Recipe from Betty Crocker
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