Almond Fudge Cups
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the Editors of Publications International, Ltd.. "Almond Fudge Cups" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/almond-fudge-cups-recipe.htm> 16 May 2012.
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YIELD Makes 3 dozen cookies
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INGREDIENTS
| Pastry | |
| 3/4 | cup (11/2 sticks) butter, softened |
| 1/3 | cup granulated sugar |
| 2 | cups all-purpose flour |
| 1 | tablespoon almond- or fruit-flavored liqueur or water |
| 1 | teaspoon vanilla |
| Filling | |
| 1 | cup (6 ounces) semisweet chocolate chips |
| 3/4 | cup blanched almonds |
| 2 | eggs |
| 1/2 | cup sugar |
| Dash salt | |
PREPARATION:
- Preheat oven to 350°F. Lightly grease 36 miniature (1-3/4-inch) muffin pan cups or small tart shells.
- 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.
- 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.
- 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.
This recipe appears in:
Nut
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