Cherry Almond Cups

Yield: 60

Ingredients

Filling

• 3 1/2 cups granulated 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 granulated sugar
• 4 egg yolks
• 1/2 teaspoon vanilla extract

Garnish

• 30 candied cherries, cut in half
• Sliced almonds for garnish

Instructions

Filling

1. Place sugar and almond paste in a food processor and mix thoroughly.
2. Transfer to a mixer bowl and beat in egg whites on medium speed for 2 minutes. Cover and set aside.

Dough

1. Place cake flour, butter and sugar in a mixer bowl. Beat on low speed until well mixed.
2. Beat in egg yolks and vanilla extract.
3. Wrap dough in plastic and chill for 1 hour.
4. 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.
5. Fit dough circles into lightly greased mini muffin tins to form cups.
6. 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.
7. Bake at 350 degrees F for 15 to 18 minutes.
8. Cool in pans before removing.