Blueberry Lemon Crumbles--Katie

I got this recipe from Gourmet. Yummo!

Makes 24 cookies
Active time: 45 minutes Start to Finish: 1 1/2 hour

1 cup sliced almonds with skins
1 3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp. finely grated lemon zest
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 sticks (3.4 cup) unsalted butter, softened
2 large egg yolks
1 tsp. vanilla
2 tsp. fresh lemon juice
1/3 cup dried blueberries (I have made without and they have been fine, I used a blueberry jam with whole blueberries in it)
1/2 cup blueberry preserves

*Use a non-stick mini-muffin pan with 24 cups or 2 with 12 cups*
-Put over rack in middle position and preheat over to 375 degrees
-Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden - about 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.

-Pulse flour, sugars, 1 tsp. zest, cinnamon and salt in a food processor (I have also made these in a kitchenaid mixer) until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.
-Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.
-Generously butter bottoms, sides and top of muffin pan (or you can use mini muffin cups). Press 1 tbsp. dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.
-Stir remaining lemon zest, lemon juice (2 tsp) and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 tsp preserves mixture onto dough in each muffin cup. Crumble 1 rounded tsp. almond topping evenly into each cup.
-Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on rack. Loosen edges of crumbles carefully with a small spatula or sharp knife, then carefully remove from pan.

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