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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Looks very pretty on a holiday cookie tray. I really enjoy these with a cup of hot tea. Ingredients:
2 cups flour |
1/4 teaspoon salt |
1/2 cup sugar |
1 cup butter, softened |
1 egg |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
2 eggs |
1/2 cup granulated sugar |
1 teaspoon almond extract |
1 cup almond paste |
colored crystal sugar or candied cherries or sliced almonds |
Directions:
1. Heat oven to 350°F.
2. In a large bowl, combine crust ingredients. Chill 5-10 minutes for easier handling.
3. Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan. Coat a wooden pusher with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell). You can also use your fingers to press the dough into a shell in the muffin cup.
4. Prepare filling: beat eggs until foamy. Gradually add sugar and almond extract, beating until thick and ivory colored. Blend in almond paste, mixing well.
5. Fill each crust with 1 teaspoon filling. Top with colored sugar, almond slices, or candied cherries.
6. Bake 20-25 minutes until they are a VERY light golden brown. Cool 5 minutes then remove to wire rack.
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