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
Marzipan Cups with Currant Jelly
Can you freeze Marzipan Cups with Currant Jelly?
Layer cookies between waxed paper in freezer containers. Freeze for up to 3 months. To use, thaw in covered containers overnight.
Marzipan Cups with Currant Jelly
Prep Time
1 hour
Cook Time
15 min
Yield
about 7 dozen
Ingredients
- 2 cups butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- FILLING:
- 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
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 1 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.
Nutrition Facts
1 tartlet: 108 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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