Almond Buttercups
Created by KathyD on November 11, 2011
- Servings: 36
- Prep Time: 45m
- Cook Time: 25m
- Recipe #2358
Ingredients
- Crust:
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 cup butter, softened
- 1 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Filling:
- 2 eggs
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 1 cup almond paste
- Toppings:
- Colored crystal sugar or candied cherries or sliced almosa
How to Make
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Step 1: Heat oven to 350F.
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Step 2: In a large bowl, combine crust ingredients. Chill 5-10 minutes for easier handling.
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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.
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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.
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Step 5: Fill each crust with 1 teaspoon filling. Top with colored sugar, almond slices, or candied cherries.
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Step 6: Bake 20-25 minutes until they are a VERY light golden brown. Cool 5 minutes then remove to wire rack.
Nutritional Facts
- 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