Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1/2 cup canned almond paste (approx. half of an 8 oz. can)
- 1/4 cup soft butter or margarine
- 1 egg white
- 1/4 cup powdered sugar
- 1 Tablespoon Kirsch (clear cherry brandy)
- Press In Pastry
- 1/3 cup seedless raspberry preserves
- Press In Pastry:
- 1 cup all purpose flour
- 3 Tablespoons powdered sugar
- 1/3 cup firm butter or margarine
- 1 egg yolk
- 1/4 teaspoon almond extract
- 2 teaspoons water
Makes: 2 dozen cookies
Prep time: 40 minutes
Baking time: 25 to 30 minutes
Tip:
Other jams and jellies can be substituted for the raspberry preserves to vary flavor.
Press-In Pastry:
In a bowl mix flour and powdered sugar. Cut in butter until crumbly. Beat egg yolk with almond extract and water. With a fork, stir egg mixture lightly into flour mixture. Mix until smooth.
Beat almond paste, butter, egg white, powdered sugar, and Kirsch until fluffy.
Pinch off 3/4 inch balls of pastry dough. Press each into ungreased 1-3/4 inch muffin pans. Fill each pastry shell about 2/3 full with almond mixture.
Bake at 350 degrees until pastry is browned and filling set, 25 to 30 minutes.
Heat preserves in a small pan until bubbly. Spoon a little of the melted preserves over each tartlet to glaze. Cool before removing from pans and serving.
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