Cherry Almond Cups 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 30 candied cherries, cut in half Sliced almonds for garnish For the filling: Place sugar and almond paste in a food processor and mix thoroughly. Transfer to a mixer bowl and beat in egg whites on medium speed for 2 minutes. Cover and set aside. For the dough: Place cake flour, butter and sugar in a mixer bowl. Beat on low speed until well mixed. Beat in egg yolks and vanilla extract. Wrap dough in plastic and chill for 1 hour. 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. Fit dough circles into lightly greased mini muffin tins to form cups. 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. Bake at 350 degrees F for 15 to 18 minutes. Cool in pans before removing. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
