Place the flour, powdered sugar, and salt in the bowl of a food processor. Pulse a couple of times to combine.
Add the cubes of cold butter and mix until a crumbly mixture forms.
Add the egg, yolk, and vanilla and mix until the dough forms. Wrap in plastic wrap and refrigerate for 1 hour.
Roll out the dough and cut out the tartlet shapes. Transfer them to a greased muffin tin.
Mix together the butter, sugar, vanilla, and almond extract with a wooden spoon until well combined. Add the egg and mix to combine.
Add the almond flour and mix to combine.
Preheat the oven to 180°C.
Distribute the frangipane filling into the tartlets and sprinkle with sliced almonds.
Bake for 16 minutes at 180°C.
Store in an airtight container for 3-4 days at room temperature.
These delicious almond tartlets are perfect for a tasty breakfast or snack. They can be stored in an airtight container for 3-4 days at room temperature.
Italia, Veneto
| Energy (kcal) | 412.65 |
| Carbohydrates (g) | 39.33 |
| of which Sugars (g) | 19.61 |
| Fat (g) | 25.04 |
| of which Saturates (g) | 11.27 |
| Protein (g) | 8.52 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.02 |
