Marzipan Cups with Currant Jelly Recipe

Marzipan Cups with Currant Jelly Recipe
Marzipan Cups with Currant Jelly Recipe photo by Taste of Home
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Marzipan Cups with Currant Jelly Recipe

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These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario
MAKES:
84 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min./batch + cooling
MAKES:
84 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min./batch + cooling

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 can (8 ounces) almond paste
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 cup red currant jelly
  • 84 whole almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely. Yield: about 7 dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers overnight.
Originally published as Marzipan Cups with Currant Jelly in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p38

Nutritional Facts

1 tartlet: 108 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 can (8 ounces) almond paste
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 cup red currant jelly
  • 84 whole almonds
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
  2. Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
  3. For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely. Yield: about 7 dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers overnight.
Originally published as Marzipan Cups with Currant Jelly in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p38

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