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Almond Tassies Recipe

A rich buttery crust holds a meringue filling flavored with almond paste. With their delicate, dainty look, these cookies would be especially nice for a ladies' luncheon. —Helen Verbeke, Clifton, New Jersey

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Almond Tassies Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

Ingredients

2 cups butter, softened
1 cup sugar
2 egg yolks
3 cups all-purpose flour
1 teaspoon salt
FILLING:
1 can (8 ounces) almond paste
1 cup plus 1 tablespoon sugar, divided
2 egg yolks
1 teaspoon lemon juice
3 egg whites
1 teaspoon vanilla extract
1/2 cup finely chopped pecans

Directions

In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside.
For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture.
Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 330 calories, 21 g fat (10 g saturated fat), 76 mg cholesterol, 262 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Almond Tassies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p148

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(1-1) of 1 reviews

Reviewed on Dec. 21, 2009 by pjnlmt

My husband LOVES almond paste so I thought I would surprise him with these tassies. (I found the recipe my accident when looking for another recipe with almond paste.) OH MY GOSH!!! He was in heaven! Even my daughter-in-law wanted the recipe and she deosn't like to cook much! I will definitely make these again and again and again!!