Dolci: Italy’s Sweets Cookbook Review
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Ingredients

  • 1/2 Cup (100g) Sugar
  • 1/2 Cup (120 ml) Olive or other Vegetable Oil
  • 1/2 tsp Pure Vanilla Extract
  • 3/4 Cup (180ml) Grape Jam
  • 1/3 Cup (45g) Almond flour or very finely ground blanched almonds
  • 2 oz (55g) Dark Chocolate, grated on a cheese grater
  • 36 mini muffin cups or 2 inch (5 centimeters) tart molds. Press about 1 rounded tablespoon of the dough into the bottom of each mold. Top with a heaping tablespoon of the jam mixture. Take another tablespoon of the dough and press it flat with your palms. Top the filling with the disk of dough and press it flat with your palms. Top the filling with the disk of dough and press it into the edges of the mold to seal Sprinkle with sugar. Bake until golden, about 20 minutes Verdict: These little tarts are delicious. Easy and fun to make, they come together fast. The best part? Eating them! If you have the time, homemade jam would be best here. If not, store-bought works just as well. I see no reason these couldn’t be made in whatever flavor jam you might like. I also plan on making them with the sweetened ricotta filling.

Instructions

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