Almond Fudge Cups
For the pastry:
¾ cup (1 ½ sticks) unsalted butter, room temperature
⅓ cup sugar
2 cups all-purpose flour
1 tablespoon almond- or fruit-flavored liqueur such as Cointreau, or water
1 teaspoon vanilla extract
For the filling:
1 cup (6 ounces) semisweet chocolate chips
¾ cup blanched almonds
2 eggs
½ cup sugar
Dash salt
To prepare pastry: Lightly grease 3 dozen miniature (1 ¾-inch) muffin pan cups or small tart shells. Cream butter and sugar in large bowl until blended. Add flour, liqueur and vanilla extract; stir to make moist crumbs. Divide crumbs evenly among muffin cups; press to cover bottoms and sides of cups completely. Preheat oven to 350 degrees.
To prepare filling: Place chocolate chips and almonds in food processor or blender. Process until finely ground. Beat eggs in medium bowl until thick; stir in sugar and salt. Blend in chocolate mixture. Spoon filling into unbaked pastry shells. Bake 20 minutes or until filling is set. Cool in pans on wire racks. Store in airtight containers.
Yield: 3 dozen cookies.
Freezeworthy: Yes, but cool completely first.
Submitted by Becky Lamson, Riverview
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