Macaroon Tartlets

Ingredients

• 0.5 teaspoon almond extract 
• 1 pound almond paste 
• 1 cup butter softened
• 3 large eggs divided
• 2 cups flour all-purpose
• 0.5 cup slivered almonds 
• 1 cup sugar divided
• 1 teaspoon vanilla extract 

Equipment

• oven
• hand mixer

Directions

1. Beat butter at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
2. Add 1 egg and vanilla; beat well. Gradually add flour; beat well.
3. Shape dough into 48 (1") balls; press balls into lightly greased miniature (1 3/4") muffin pans, pressing evenly into bottom and up sides. Set aside.
4. Beat almond paste at medium speed until creamy; gradually add remaining 1/2 cup sugar, beating well.
5. Add almond extract and remaining 2 eggs, beating well. Spoon mixture into prepared shells. Top each tartlet with 3 slivered almonds.
6. Bake at 325 for 25 minutes or until golden. Cool in pans on wire racks 10 minutes; remove to wire racks, and cool completely.