Cherry Almond Cups

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Ingredients

Filling

  • 3 1/2 cups sugar
  • 1 1/2 pounds almond paste
  • 1 cup egg whites (about 8 whites)

Dough

  • 3 cups unsifted cake flour
  • 1 cup (2 sticks) softened butter
  • 2/3 cup sugar
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract

Garnish

  • 30 candied cherries, cut in half
  • Sliced almonds for garnish

Instructions

  1. Filling: Place sugar and almond paste in a food processor and mix thoroughly.
  2. Transfer to a mixer bowl and beat in egg whites on medium speed for 2 minutes. Cover and set aside.
  3. Dough: Place cake flour, butter and sugar in a mixer bowl. Beat on low speed until well mixed.
  4. Beat in egg yolks and vanilla extract.
  5. Wrap dough in plastic and chill for 1 hour.
  6. Roll dough to 1/8-inch thickness on a lightly floured board. With a 2 1/4-inch round cutter, cut out circles of dough.
  7. Fit dough circles into lightly greased mini muffin tins to form cups.
  8. Fill each cup 2/3 full with the almond-paste filling. Place a few sliced almonds on top. Garnish each with half of a candied cherry.
  9. Bake at 350 degrees F for 15 to 18 minutes.
  10. Cool in pans before removing.

Yield: 60