- 1
- 20 mins
- 45 mins
4.5/5
(15 Votes)
Ingredients
- 1 pre-made Pie Crust, thawed
- 1 (8 oz) Almond Paste
- 1 Egg White
- 1/2 C Sugar
- 10 Maraschino Cherries, cut in half
Preparation
Step 1
Preheat oven to 325 deg F. Spray a mini cupcake pan with quick release baking spray.
Roll out thawed pie crust. Cut out 3 inch rounds and fit into a mini cupcake pan.
Bake pie shells for 5 minutes.
In a food processor, break up the almond paste and pulse for 5 - 10 seconds. Paste should be small crumbles. Add in egg white and sugar and pulse until combined and sticky.
Measure out a little less than 1 tablespoon of the almond dough and place inside a pie crust. Top with a cherry half.
Bake for 20 minutes in the center of the oven, then move the rack to a top position and bake for another 8 minutes to brown the tips.
Cool in cupcake pan for 10 minutes then move to a cooling rack.
Store in an airtight container.