Butter Cookie Cups W. Chocolate.Almond Filling
- 1 cup flour, all-purpose plus 2 tbsp, sifted
- 3 tablespoon sugar plus 1 1/2 tsp
- 1/4 teaspoon salt
- 6 tablespoon butter unsalted, cold, in cubes
- 1 each egg yolks
- 1/2 teaspoon vanilla extract
- 18 teaspoon almond extract
- 3 tablespoons almond paste
- 6 tablespoons heavy whipping cream
- 6 ounces chocolate (semi-sweet) semi-sweet, broken into pieces
- 3 tablespoons amaretto liqueur
- 1/4 teaspoon vanilla extract
- For cookies: Blend flour, sugar and salt in processor.
- Cut in butter until coats meal forms, using on/off turns.
- Add yolk, vanilla and almond extract.
- Process until mixture gathers together.
- Form dough into 1 inch diameter log on plastic wrap.
- Wrap tightly and refrigerate until well chilled, about 3 hours.
- (Can be prepared 2 days ahead.)
- Set rack in lowest position of oven and preheat to 350F (180C) Butter 1 3/4x 3/4 inch round tartlet pans, Cut dough into scant 1/4 inch-thick slices.
- Press one slice into each pan.
- Arrange cookie cups on baking sheet.
- Bake until golden brown, about 15 minutes.
- Cool 15 minutes on rack.
- Gently remove cookies from pans and cool completely on rack.
- (Can be prepared 1 day ahead, Store in airtight container.)
- For filling: Using fork, mash almond paste into cream in heavy medium skillet.
- Add chocolate.
- Stir over low heat until chocolate melts.
- Remove from heat.
- Mix in butter 1 tablespoon at a time.
- Stir until lukewarm.
- Mix in amaretto and vanilla.
- Cover filling with paper towel and plastic wrap.
- Refrigerate until just firm, about 1 hour.
- Spoon filling into pastry bag fitted with medium star tip (no.6).
- Pipe filling into crusts 3 inch above rims.
- Reftigerate at least 1 1/2 hours.
- (Can be prepared 6 hours ahead.)
- Serve chilled.
flour, sugar, salt, butter, egg yolks, vanilla, almond, almond paste, heavy whipping cream, chocolate, liqueur, vanilla
Taken from recipeland.com/recipe/v/butter-cookie-cups-w-chocolatea-44947 (may not work)