Almond Buttercups

36
Servings
45m
Prep Time
25m
Cook Time
1h 10m
Ready In

Recipe: #2358

November 11, 2011



"Looks very pretty on a holiday cookie tray. I really enjoy these with a cup of hot tea."

Original recipe yields 36 servings
OK

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 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 & Variations


No special items needed.

Tags :