Almond Tassies

Tasty little tartlet with a buttery crust and an almond filling, topped with frosting and chopped toasted almonds.

For the crust:
1/3 cup butter, at room temperature
1/2 cup confectioners' sugar
1 large egg
1 cup sifted all-purpose flour
1/4 teaspoon baking powder

For the filling:
2 large eggs
1 cup confectioners' sugar
1 tablespoons butter, melted
1 cup blanched almonds, ground
1 teaspoon almond extract

For the frosting:
1 cup confectioners' sugar
1 tablespoon cream (or more, as needed)
1/2 teaspoon almond extract
2 drops yellow food coloring

For garnish:
1/4 cup toasted almonds, chopped fine

For the crust, beat together butter and sugar until creamy; beat in egg. Sift together flour and baking powder, then blend into butter mixture. Cover with plastic wrap and chill for 30 minutes. Meanwhile, make almond filling.

For the almond filling, beat together the eggs, then gradually add sugar and stir in melted butter, almonds and almond extract.

Pre-heat oven to 350 F. Press 1 teaspoon of dough into the bottom and about 2/3 up the sides of small muffin cups. Place one rounded teaspoonful of mixture in each pastry shell.

Bake at 350 about 12 minutes. Meanwhile, prepare frosting.

For the frosting, blend together all ingredients until smooth. When tassies are cool, frost and top with chopped toasted almonds.

Makes about 54

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