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Ingredients
- 2 cup Flour
- 3 tbs Sugar
- ⅛ tsp Salt
- ¾ cup Butter, cold in 12 pieces
- 1 Egg - slightly beaten
- 1 tbs Water iced
- For Custard:
- ⅔ cup Whipping cream
- ⅔ cup Sugar
- ¾ cup Almonds finely ground
- Orange zest, finely grated
- Half an orange
- 2 ts Orange flower water
- Or 1 ts vanilla
- ⅛ ts Nutmeg
- ⅛ ts Salt
Directions
- Tiny cookie tattler crusts with an orange-almond filling.
- CRUST: Combine flour, sugar and salt in food processor. Add cold butter cubes and process just until resembles coarse meal.
- Blend in egg until just mixed. If necessary, add drips of ice water just until dough holds together.
- Knead dough 15 seconds, form into a ball. Cover and set aside 15 minutes.
- FILLING: Mix together egg, whipping cream and sugar. Add remaining ingredients and mix well.
- Preheat oven to 350. Lightly butter 24 miniature cookie tins. On lightly floured surface, roll out dough to ⅛" thick.
- Cut out dough using scalloped 2½-inch cutter. Place one round in each cookie tin, pressing firmly over bottom and sides. Fill each shell half full with custard mixture.
- Bake 25 minutes, or until crust is golden brown and a knife inserted in center of custard comes out clean.
- Use tip of a pointed knife to loosen and remove cookies from tins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 3 servings | |
| Calories 840 | |
| Calories from Fat 469 | 56% |
| Total Fat 53.57g | 67% |
| Saturated Fat 30.45g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 351mg | 15% |
| Potassium 191mg | 5% |
| Total Carbs 78.13g | 21% |
| Dietary Fiber 3.1g | 10% |
| Sugars 13.21g | 9% |
| Protein 13.05g | 21% |
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