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Cherry-Almond Cups

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  • Prep 40 min
  • Total 2 hr 30 min
  • Ingredients 11
  • Servings 48
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Enjoy these baked cookies filled with almond paste and topped with cherries – perfect dessert for a crowd.
Updated Jan 11, 2011
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Ingredients

Crust

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

Filling

  • 1/2 cup almond paste, chopped
  • 1/4 cup sugar
  • 1 egg

Topping

  • 1/4 cup sliced almonds
  • 24 red candied cherries, halved

Steps

  • 1
    In large bowl, mix butter and 1/2 cup sugar until well blended. Stir in almond extract and 1 egg. Stir in flour and salt until well mixed. Cover; refrigerate 1 hour if necessary for easier handling.
  • 2
    Heat oven to 350°F. In small microwavable bowl, microwave almond paste on High 15 to 20 seconds or until warm. Stir in 1/4 cup sugar until well mixed. Add 1 egg; mix well. (Mixture may be lumpy.)
  • 3
    Divide crust dough into 4 pieces; divide each into 12 pieces. Roll each piece into ball. Place 1 ball in each of 48 ungreased miniature muffin cups; press in bottom and up sides of each cup.
  • 4
    Spoon about 1 teaspoon filling into each cup. Sprinkle or arrange several almond slices and 1 cherry half on top of each cookie.
  • 5
    Bake 17 to 22 minutes or until centers are puffed and edges are light golden brown. Cool in pans 5 minutes. With tip of knife, lift cookies from cups. Cool completely, about 10 minutes.

Nutrition Information

90 Calories, 5g Total Fat, 1g Protein, 11g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
90
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
60mg
3%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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