Almond Tassies

Name: Almond Tassies
Ingredients: 2 cups butter, softened; 1 cup sugar; 2 egg yolks; 3 cups all-purpose flour; 1 teaspoon salt; 1 can (8 ounces) almond paste; 1 cup plus 1 tablespoon sugar, divided; 2 egg yolks; 1 teaspoon lemon juice; 3 egg whites; 1 teaspoon vanilla extract; 1/2 cup finely chopped pecans

12 ingredients

3 steps

Ingredients

2 cups butter, softened
1 cup sugar
2 egg yolks
3 cups all-purpose flour
1 teaspoon salt
1 can (8 ounces) almond paste
1 cup plus 1 tablespoon sugar, divided
2 egg yolks
1 teaspoon lemon juice
3 egg whites
1 teaspoon vanilla extract
1/2 cup finely chopped pecans

Directions

1

In a 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.
2

For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture.
3

Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans.