Marzipan Cups with Currant Jelly
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
Total TimePrep: 1 hour + chilling Bake: 15 min./batch + cooling
Makesabout 7 dozen
- 2 cups butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 can (8 ounces) almond paste
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 cup red currant jelly
- 84 whole almonds
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
- Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
- 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 one 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.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers overnight.
Nutrition Facts1 tartlet: 108 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
Originally published as ALMOND CURRANT BUTTERCUPS in Holiday & Celebrations Cookbook 2015
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