Name: Marzipan Cups with Currant Jelly
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 2 cups butter, softened -; 1 cup sugar -; 2 large eggs, room temperature -; 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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Marzipan Cups with Currant Jelly

1. 2 cups butter, softened -

2. 1 cup sugar -

3. 2 large eggs, room temperature -

4. 2 teaspoons vanilla extract -

5. 4 cups all-purpose flour -

6. 1/2 teaspoon salt -

7. Filling: -

8. 1 can (8 ounces) almond paste -

9. 1/2 cup sugar -

10. 2 large eggs -

11. 1/2 teaspoon almond extract -

12. 1 cup red currant jelly -

13. 84 whole almonds -

How to cook deliciously - Marzipan Cups with Currant Jelly

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.

2. Stage

Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.

3. Stage

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 1 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.