Almond Buttercups
"Looks very pretty on a holiday cookie tray. I really enjoy these with a cup of hot tea."
Ingredients
Nutritional
- Serving Size: 1 (24.7 g)
- Calories 111
- Total Fat - 7.6 g
- Saturated Fat - 1.2 g
- Cholesterol - 14.4 mg
- Sodium - 48.3 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 1.1 g
- Sugars - 5.7 g
- Protein - 3.3 g
- Calcium - 30.7 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350F.
Step 2
In a large bowl, combine crust ingredients. Chill 5-10 minutes for easier handling.
Step 3
Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan. Coat a wooden "pusher" with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell). You can also use your fingers to press the dough into a shell in the muffin cup.
Step 4
Prepare filling: beat eggs until foamy. Gradually add sugar and almond extract, beating until thick and ivory colored. Blend in almond paste, mixing well.
Step 5
Fill each crust with 1 teaspoon filling. Top with colored sugar, almond slices, or candied cherries.
Step 6
Bake 20-25 minutes until they are a VERY light golden brown. Cool 5 minutes then remove to wire rack.
Tips
No special items needed.