Name: Blueberry Lemon Crumbles
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 24 cookies
Ingredients: 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; a nonstick mini-muffin pan with 24 (1/8-cup) cups (or 2 pans with 12 cups each)

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Blueberry Lemon CrumblesRomulo Yanes

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

Cooks' note:

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

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