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Description: These fabulous tarts make a perfect little finger dessert.

  • Prep Time: Approx. 15-20 min
  • Total Time: Approx. 25-30 min
  • Yield: 48 Mini Tarts


  • ½ cup almond meal/almond flour

  • 1 large egg

  • 1 tbs oil

  • 1 stick margarine or butter

  • 1 Betty Crocker Snickerdoodle cookie mix

  • 17.9 oz bag of dry mix to yield 3 dozen 2" cookies

  • Snickerdoodle cinnamon packet in the cookie mix



  1. Preheat oven to 350˚F.

  2. Spray 4 mini muffin pans with nonstick spray.
  3. 1  7-10oz package of Almond ROCA® or Cashew ROCA® Buttercrunch, unwrap and chop the ROCA® Buttercrunch. Set aside
  4. In large microwave safe bowl, melt margarine & oil.
  5. Stir in Snickerdoodle Cookie mix, cinnamon packet, almond meal/almond flour, and egg.
  6. Press 1 tsp of this batter into the bottom of each prepared muffin cup.
  7. Bake 5 minutes.
  8. Remove from oven and immediately press down the centers. (If too hot to touch, use a small spoon.)
  9. Immediately spoon ½ tsp of crushed Almond ROCA®, Cashew ROCA®, or Macadamia ROCA® Buttercrunch into each indentation.
  10. Let cool about 5 minutes, then remove from pan by popping up with tip of knife. Cool completely on a board or tray.
  11. Spoon ½ tsp of filling (see below) into each cooled tart shell,
  12. Top with ½ tsp chopped ROCA® Buttercrunch.
  13. Store finished mini tarts in refrigerator.
  14. Bring to room temperature for an hour before serving.

Filling suggestions: 1/2 tsp Raspberry jam, apricot jam, or plum jam