Ingredients
2 sheets refrigerated pie crust1 package (8 ounces) cream cheese, softened1/4 cup confectioners’ sugar1/4 teaspoon almond extract2 cups fresh blueberries2 cups fresh raspberries1/4 cup sliced almonds, toastedAdditional confectioners’ sugar, optional
Preparation
Preheat oven to 400°. On a lightly floured surface, unroll crusts; roll to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make 8 circles or other shapes. Transfer to ungreased baking sheets; prick holes in crusts with a fork.
Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Meanwhile, in a small bowl, mix cream cheese, confectioners’ sugar and almond extract until blended. Spread over cooled crusts. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners’ sugar. Refrigerate leftovers.
