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Jammy Almond Hand Pies

Jammy Almond Hand Pies feature nutty almond filling and fruity jam tucked inside flaky pastry dough. Shaped like hearts, they're perfect for Valentine's Day!
Prep Time50 mins
Cook Time25 mins
Total Time1 hr 15 mins
Course: Dessert, Dinner, Snack
Keyword: afternoon snack, almonds, hand pies, heart-shaped, jam, miniature pies, miniature treats, Valentine's Day
Servings: 16

Ingredients

Pastry Dough

  • 2 1/2 cups unbleached all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon kosher salt
  • 1 1/4 cups unsalted butter cut into small pieces
  • 1 egg yolk
  • 5 tablespoons strained ice water

Filling and Assembly

  • 1 egg white
  • 2 teaspoons water
  • pinch kosher salt
  • 7 ounces almond paste
  • 1/2 cup jam (I used both strawberry and raspberry)
  • coarse sugar for sprinkling

Instructions

Pastry Dough

  • Whirl flour, confectioners' sugar, and salt in a food processor with the blade attachment. Add about half of the butter and whirl until no chunks remain. Add remaining slices and whirl briefly to chop them into pea-sized pieces.
  • Whisk together the egg yolk and strained ice water. Turn food processor on again and quickly begin drizzling yolk/water mixture through the feed tube, stopping before the dough comes together. Pinch some crumbs together between your fingers; if they don’t stick together, add a bit more water and whirl briefly.
  • Turn the mixture out onto a large piece of plastic wrap. Use the plastic wrap to help you bring the dough together; fold the edges of the dough toward the center and press down until it holds together, taking care not to overwork the dough. Divide it in half and shape into two flat disks wrapped tightly in plastic. Refrigerate for at least 30 minutes before continuing. 
  • Remove one of the chilled pastry disks from the refrigerator. On a floured surface, roll the dough to 1/8-inch thickness. Cut as many 3 1/2 to 4-inch hearts as you can. Roll out remaining dough and cut additional hearts to make 32 total, re-rolling the scraps as necessary. 
  • Place 16 of the rounds on a parchment-lined baking sheet and set them aside to serve as the bottom crusts. On the remaining rounds, cut vent holes with a sharp knife or a miniature heart cutter. Save the cut-outs for decorating.

Filling and Assembly

  • Whisk together the egg white, water, and a pinch of salt. Set aside.
  • Slice the almond paste into 16 evenly-sized pieces and shape them into small flattened hearts about 2 inches across at the top.
  • Center the almond paste hearts on the prepared bottom crusts.
  • Add a generous teaspoon of jam over each almond paste heart, spreading to cover it.
  • Working with one heart at a time, use a clean finger to spread some of the egg wash around the the outer 1/4-inch edge of the bottom crust. Place a prepared top over the filling, lining up the edges carefully. Lightly press to the edges together with your fingers and then seal them with a fork. Dab some of the egg wash on the back of one of the reserved dough shapes and press it on the top crust to adhere.
  • Once all the pies are assembled, apply egg wash lightly to the entire surface of each pie and sprinkle generously with coarse sugar. 
  • Bake the pies until crisp and pale golden, about 20 to 25 minutes.
  • Let the pies cool for at least 10 minutes before eating as the filling will be quite hot straight from the oven. Serve warm or at room temperature.