|
Almond Paste
Almond Paste is a finely ground mixture of almonds and sugar. Sometimes
glucose or glycerin are used to replace the sugar for a smoother
texture. Sometimes almond extract is used to enhance the flavor.
Almond paste should be firm, but malleable. If it becomes to dry to work
with, you can microwave it for several seconds in the microwave.
Almond paste and Marzipan are not the same thing and can not usually be
interchanged. |
|
Cherry Almond Cups
Dough:
1 C. butter
1/2 C. sugar
1 t. almond extract
1 egg
2 C. flour
1/4 t. salt
Cream butter and sugar together. Add egg and almond extract. Mix well. Beat in
flour and salt. Cover and refrigerate for 1 hour.
Filling:
1/2 C. almond paste
1/4 C. sugar
1 egg
1/4 C. almond sliced
24 maraschino cherries halved
In a small bowl microwave almond paste for 15 - 20 seconds. Add the sugar and
mix well. Add the egg and mix it well.
Preheat oven to 350°F.
To Assemble:
Divide dough into 4 pieces. Divide each of those pieces into 12 pieces. Roll
into a ball and place 1 ball in each of 48 ungreased miniature muffin cups.
Press in bottom and up sides of each cup.
Put 1/2 teaspoon of filling into each cup. Sprinkle with several almond slices.
Top with a cherry half on each.
Bake for 17 - 20 minutes. Centers should puff and edges should be a light golden
brown. Cool in pans for 5 minutes. With the tip of a knife lift cookies from
cups.
Yield: 48 cookies
|
|
