-COOKIE CUPS-
1 c Plus 2 tablesp. all-purpose
-flour,, sifted
3 tb Plus 1 1/2 t. sugar
1/4 ts Salt
6 tb Unsalted butter,cold, 1/2″
-cubes
1 Egg yolk
1/2 ts Vanilla
1/8 ts Almond extract
FILLING
3 tb Almond paste
6 tb Whipping cream
6 oz Semisweet chocolate, broken
-into pieces
3 tb Amaretto liquer
1/4 ts Vanilla
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 I-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 Butter 1
3/4×3/4-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 11/2 hours.
(Can be prepared 6 hours ahead.) Serve chilled.
Yields
36 Servings