Active Time

　　45 min

　　Total Time

　　1 1/2 hr

　　These small muffin-shaped cookies deliver a brown-sugar-infused crunch, followed by an intensely fruity burst of blueberries and lemon.

　　

Ingredients

Makes 24 cookies

　　1 cup sliced almonds with skins

　　1 3/4 cups all-purpose flour

　　1/2 cup granulated sugar

　　1/2 cup packed light brown sugar

　　2 teaspoons finely grated fresh lemon zest

　　1/2 teaspoon cinnamon

　　1/2 teaspoon salt

　　1 1/2 sticks (3/4 cup) unsalted butter, softened

　　2 large egg yolks

　　1 teaspoon vanilla

　　2 teaspoons fresh lemon juice

　　1/3 cup dried blueberries

　　1/2 cup blueberry preserves

　　

Special Equipment

a nonstick mini-muffin pan with 24 (1/8-cup) cups (or 2 pans with 12 cups each)

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 2

Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.

　　

Step 3

Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.

　　

Step 4

Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.

　　

Step 5

Generously butter bottoms, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.

　　

Step 6

Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.

　　

Step 7

Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.

　　Cooks' note:

　　Crumbles keep in an airtight container at room temperature 1 week.