Directions:
- In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside.
- For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture.
- Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans. Yield: 4 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.94 Kcal (1875 kJ) | ||
| Calories from fat | 180.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.03g | 31% | |
|---|---|---|---|
| Cholesterol | 67.95mg | 23% | |
| Sodium | 116.61mg | 5% | |
| Potassium | 46.69mg | 1% | |
| Total Carbs | 59.37g | 20% | |
| Sugars | 10.49g | 42% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 6.19g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 329.74 Kcal (1381 kJ) | ||
| Calories from fat | 132.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 31% | |
|---|---|---|---|
| Cholesterol | 50.02mg | 23% | |
| Sodium | 85.84mg | 5% | |
| Potassium | 34.37mg | 1% | |
| Total Carbs | 43.7g | 20% | |
| Sugars | 7.72g | 42% | |
| Dietary Fiber | 0.37g | 2% | |
| Protein | 4.56g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 10.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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