Marzipan Cups with Currant Jelly

Name: Marzipan Cups with Currant Jelly
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: about 7 dozen
Ingredients: 2 cups butter, softened; 1 cup sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 1/2 teaspoon salt; FILLING:; 1 can (8 ounces) almond paste; 1/2 cup sugar; 2 large eggs; 1/2 teaspoon almond extract; 1 cup red currant jelly; 84 whole almonds

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 1 hour + chilling Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Lorraine Caland, Shuniah, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 09, 2023

These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario

Can you freeze Marzipan Cups with Currant Jelly?

Layer cookies between waxed paper in freezer containers. Freeze for up to 3 months. To use, thaw in covered containers overnight.

TEST KITCHEN APPROVED

Marzipan Cups with Currant Jelly

2 Reviews Add your review

Yield:about 7 dozen

Prep:1 hour

Cook:15 min

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Ingredients

2 cups butter, softened
1 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
filling:

1 can (8 ounces) almond paste
1/2 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 cup red currant jelly
84 whole almonds

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Directions

1
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.

2
Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
3
For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place 1 almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.