Chocolate-Almond Tartlets


  • 1/2 cup (125 mL) sliced almonds
  • 12   cream-filled vanilla sandwich cookies
  • 2 tbsp (30 mL) powdered sugar
  • 2 tbsp (30 mL) butter, melted
  • 1/2 tsp (5 mL) almond extract
  • 24   milk chocolate candy kisses, unwrapped


  1. Preheat oven to 350°F (180°C). Finely process almonds in Manual Food Processor. Remove 2 tbsp (30 mL) and set aside in for garnish in (1-cup/250-mL) Prep Bowl

  2.  Break cookies into pieces; finely process. Add powdered sugar to processor; process until thoroughly combined. Add butter and extract; process until evenly mixed.

  3. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Using (1 tbsp/15 mL) Measuring Spoon, evenly distribute cookie mixture into wells of pan. Press tops using Mini-Tart Shaper

  4. Bake 6-8 minutes or until tartlet shells are golden brown. Remove from oven to Stackable Cooling Rack; cool 3 minutes. Using cleaning tool of Garlic Press, release shells from pan to serving platter. 

  5. Top each tartlet shell with 1 chocolate candy kiss. Let tartlets stand 2-4 minutes to let chocolate soften. Gently press chocolate into shells and sprinkle with reserved 2 tbsp (30 mL) chopped almonds. 


  • 24  servings of 1 tartlet 

Nutrients per serving:

U.S. Nutrients per serving: Calories 70, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 7 g, Fiber 0 g, Protein 1 g

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