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Categories:Viewed: 52 - Published at: 3 years ago
Ingredients
- Filling
- 1 egg
- 1/2 cup sugar
- 1/2 cup almond paste, crumbled
- 1/4 cup raspberry preserves
- chopped almonds (garnish)
Method
- Preheat oven to 350F.
- Beat egg, sugar, and almond paste together.
- Divide raspberry preserves among pastry-lined mini muffin cups (about 1/2 teaspoon each).
- Spoon 1 level teaspoon of the almond mixture over the preserves.
- Sprinkle with chopped sliced almonds.
- Bake for 20-25 minutes.