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Almond Fudge Cups
Yield: Makes 3 dozen cookies
Ingredients:
3/4cup (11/2 sticks) butter, softened
1/3cup granulated sugar
2cups all-purpose flour
1tablespoon almond- or fruit-flavored liqueur or water
1teaspoon vanilla
1cup (6 ounces) semisweet chocolate chips
3/4cup blanched almonds
2eggs
1/2cup sugar
Dash salt
Preparation:
1.Preheat oven to 350°F. Lightly grease 36 miniature (1-3/4-inch) muffin pan cups or small tart shells. 2.Combine butter and 1/3 cup sugar in large bowl; beat until well blended. Add flour, liqueur and vanilla; stir until moist crumbs form. Divide crumbs evenly among prepared muffin cups; press to cover bottoms and sides of cups completely.3.Place chocolate chips and almonds in food processor or blender. Process until finely ground. Beat eggs in medium bowl until thick; stir in 1/2 cup sugar and salt. Add chocolate mixture; stir until well blended.4.Divide filling evenly among muffin cups. Bake 20 minutes or until filling is set. Cool completely in pans on wire racks. Store in airtight containers.
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