MARZIPAN CUPS WITH CURRANT JELLY

Marzipan Cups with Currant Jelly image

These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 1h15m

Yield about 7 dozen.

Number Of Ingredients 13

Ingredients

2 cups butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
FILLING:
1 can (8 ounces) almond paste
1/2 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 cup red currant jelly
84 whole almonds

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm., Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups., For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 108 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.