Marzipan Cups with Currant Jelly
TOTAL TIME: Prep: 1 hour + chilling Bake: 15 min./batch + cooling
YIELD: about 7 dozen.
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
Ingredients
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2 cups butter, softened
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1 cup sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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4 cups all-purpose flour
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1/2 teaspoon salt
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FILLING:
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1 can (8 ounces) almond paste
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1/2 cup sugar
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2 large eggs
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1/2 teaspoon almond extract
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1 cup red currant jelly
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84 whole almonds
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
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2.
Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
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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 1 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.
Nutrition Facts
1 tartlet: 108 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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