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
- 2 cups butter, softened
- 1 cup sugar
- 2 egg yolks
- 3 cups all-purpose flour
- 1 teaspoon salt
- 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
- 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.
Originally published as Almond Tassies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p148
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