Difference between revisions of "Almond Tartlets"
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* ⅓ cup [[almond meal|ground almonds]]. | * ⅓ cup [[almond meal|ground almonds]]. | ||
| − | == | + | == Procedures == |
# Beat the [[butter]] [[granulated sugar|sugar]] and [[almond]]s together into a cream. | # Beat the [[butter]] [[granulated sugar|sugar]] and [[almond]]s together into a cream. | ||
# Add [[almond]]s and mix well. | # Add [[almond]]s and mix well. | ||
Latest revision as of 16:47, 15 July 2012
Contributed by Jenn Mom2sam and Tiny at World Recipes Y-Group
Ingredients
- ⅓ cup butter
- ⅓ cup sugar
- ⅓ cup ground almonds.
Procedures
- Beat the butter sugar and almonds together into a cream.
- Add almonds and mix well.
- Put 1 teaspoon of the mixture into sixteen small muffin pans.
- Bake at 350 °F for about ten minutes or until golden brown.
- Cool in pans but do not allow to set hard before removing to a wire rack.
- Fresh fruits such as raspberries, peaches or blackberries should be placed on these just before decorating with whipped cream.
