ALMOND TASSIES
A rich buttery crust holds a meringue filling flavored with almond paste. With their delicate, dainty look, these cookies would be especially nice for a ladies' luncheon. -Helen Verbeke, Clifton, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- 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., 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., 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.
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Billy Calahan
[email protected]I'm not sure if I did something wrong, but my almond tassies didn't turn out very well. The filling was too runny and the crust was too dry.
Zohaib Aslam
[email protected]These almond tassies are so pretty and elegant. They're perfect for a special occasion.
Usman Nawaz
[email protected]I love the combination of almond and raspberry in these cookies. The filling is tart and sweet, and the crust is buttery and flaky.
Shoaibi Bhai
[email protected]These almond tassies are the perfect holiday cookie. They're festive and delicious, and they're always a hit with my family and friends.
Sumon Mahbub
[email protected]I'm not usually a fan of almond desserts, but these almond tassies were surprisingly good. The filling was creamy and the crust was perfectly flaky.
PROVASH SARKER
[email protected]These almond tassies are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Narek Ohanyan
[email protected]I've made these almond tassies several times and they're always a hit. They're the perfect cookie for any occasion.
Izel Calvillo
[email protected]I'm not sure what I did wrong, but my almond tassies turned out flat and dense. They didn't look anything like the pictures in the recipe.
Cathy Mccarter
[email protected]These almond tassies were a bit too crumbly for my taste. I think I would have preferred a more solid crust.
Mv,Helal Uddin
[email protected]I was a bit disappointed with these almond tassies. The filling was too sweet for my taste and the crust was a bit too dry.
Wayon Brown
[email protected]I followed the recipe exactly and my almond tassies turned out perfectly. They were the star of the show at my holiday party.
RAFIN KM
[email protected]These almond tassies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and elegant.
Aga Celaya
[email protected]I'm not a big fan of almonds, but I really enjoyed these cookies. The filling was creamy and the crust was perfectly flaky.
Tajdin Mughal
[email protected]I've been making these almond tassies for years and they're always a favorite. They're the perfect combination of sweet and nutty.
Sudip Dahit
[email protected]These almond tassies were a hit at my last party! They were so easy to make and everyone loved them.