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Almond Tassies

 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
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

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 McCormick® Pure 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

2 of 2

Almond Tassies (continued)

Directions (continued)

  • 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.