APRICOT ALMOND SHORTBREAD SHELLS

Apricot Almond Shortbread Shells image

Yield Makes 36 shortbread shells

Number Of Ingredients 7

1 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/3 cup cornstarch
1/4 teaspoon salt
1/3 cup blanched whole almonds, toasted and ground fine
2 sticks (1 cup) cold unsalted butter, cut into bits
1 teaspoon almond extract

Steps:

Preheat oven to 350°F. and butter 36 mini-muffin cups.
Into a bowl sift together flour, confectioners' sugar, cornstarch, and salt. In a food processor pulse mixture with almonds until combined well. Add butter and almond extract and blend until a dough just forms, about 1 minute.
On a lightly floured surface with floured hands form dough into thirty-six 1-inch balls. Press balls lightly into cups and bake in middle of oven until pale golden, about 15 minutes. Cool shortbreads in cups on racks 2 minutes and with a 3/4-inch melon-ball cutter carefully scoop out an indentation about 1/4 inch deep in centers. Cool shells completely. Gently loosen sides of shells with a thin knife and carefully remove from cups (shells will be very fragile). Shells may be make 3 days ahead and kept in am airtight container at room temperature.