Valentines Day calls for pretty, sweet treats! These Almond Biscuit Cups are perfect filled with freshly whipped cream and juicy, succulent ripe fruits…
Not having a sweet tooth, I am not much of a dessert, or sweet treat fan, however, these almond cups are a bit of a mix between a pastry and a biscuit. These have a gentle sweetness, and a crumbly, nutty texture given by the addition of ground almonds.
I like to fill mine with some freshly whipped cream. I don’t like to sweeten this, but adding a touch of icing sugar as you whip, will add another layer of sweetness if that’s your thing. To top the almond biscuit base, and this light and fluffy creamy yumminess off, I then add some juicy berries. Here I have used strawberries and raspberries, but any fruits will do….blueberries, kiwi, mango, the list is endless. With it being Valentines Day, here I have rather creatively attempted cutting the strawberries into love heart shapes! Easier said than done! But this is obviously, perhaps reassuringly, optional.
Finishing off the almond cases, and to compliment the fresh and fruity fillings, toasted nuts add a savoury note and a bit of delightful crunch. Again, be as creative as you like here. Toasted flaked almonds are a favourite of mine, but I think chopped pistachios are also a fantastic flavor combination with the fruit. I haven’t tried it, but toasted chopped hazelnuts would work a treat too.
As I like these to be a dainty, bite size delight, I have used a 24 hole mini muffin tin. If you don’t have one of these, you can use a regular size muffin tray, to make bigger cases, or alternatively, make flat almond biscuits using a pastry cutter. Fill, top and decorate in the same way.
This is a really simple, beautifully quick recipe. Perfect as a sweet canapé at a drinks party, as they are easily held in one hand, while clasping an indulgent cocktail or champagne glass in the other. I have made a batch of these almond delights today, as a treat for my family on Valentines Day…perfect.
Mini Almond Biscuit & Cream Cups
- 50g Unsalted Butter, room temperature
- 50g Golden Caster Sugar, or Coconut Sugar
- 1 Egg, lightly beaten
- 125g Plain Flour
- 50g Ground Almonds
- 284ml carton Double Cream (or alternative), whipped
- Berries, to decorate
- Toasted Flaked Almonds, Pistachios, chopped
Preheat oven to 170°C Fan, and lightly grease a 24 hole mini muffin tin.
Beat together the butter and sugar, until light and fluffy. This may be easier with an electric hand whisk if you have one, as the quantities are quite small. I used my KitchenAid mixer, but had to keep scraping down the sides with a silicone spatula to make sure ingredients were all incorporated.
Gradually beat in the egg.
Stir in the flour and ground almonds, until you form a ball of dough.
Turn out the dough onto a floured work surface, and lightly knead to form a soft, more pliable dough.
Divide the mixture into 24 equal pieces (or 12 if you are using a 12 hole regular muffin tin). Form into discs with your hands and press lightly into the muffin tray.
Bake for 15-20 minutes, until golden.
Allow to cool, and then fill with the whipped cream, fruits and nuts.