Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Almond Tassies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p148

Nutritional Facts

2 each: 330 calories, 21g fat (10g saturated fat), 76mg cholesterol, 262mg sodium, 34g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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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MY REVIEW
pjnlmt User ID: 2210685 101107
Reviewed Dec. 21, 2009

"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!!"

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