Almond Tassies Recipe
Ingredients
| Butter | 2 Cup (16 tbs), softened | |
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| All purpose flour | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Almond paste | 1 Can (10oz) (FILLING:) | |
| 1 cup plus 1 tablespoon sugar, divided | ||
| Egg yolks | 2 (FILLING:) | |
| Lemon juice | 1 Teaspoon (FILLING:) | |
| Egg whites | 3 (FILLING:) | |
| Vanilla extract | 1 Teaspoon (FILLING:) | |
| Pecans | 1/2 Cup (16 tbs), finley chopped (FILLING:) | |
Directions
In a mixing 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 mixing bowl.
In a small mixing 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 wire racks for 10 minutes.
Carefully remove tassies from pans.
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 mixing bowl.
In a small mixing 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 wire racks for 10 minutes.
Carefully remove tassies from pans.
Chef
