Almond Tassies
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
SERVINGS
|
24
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
20 min.
|
TOTAL
|
50 min.
|
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 mixing 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 mixing bowl. In a small mixing 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.