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Cups, Chocolate Almond (D/P, TNT)
Source: Mrs. Albert Van Buren in "Pillsbury's Best of the Bake-off Collection, 1959"
Yield: 36

Cups:
2 cups flour
1/2 teaspoon salt
3/4 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla

Filling:
3/4 cup almonds
1 cup chocolate chips
2 eggs
1/2 cup sugar
1/4 teaspoon salt

Make Cups:
Sift flour and salt together.

Cream butter or margarine with sugar; blend in vanilla. Gradually add dry ingredients, mixing well.

Make Filling:
Grind almonds and chocolate chips together.

Beat eggs until thick and light. Blend in sugar, salt, and ground mixture.

Assembly:
Press dough by rounded teaspoonfuls into 36 greased mini-muffin cups or tart shells. Place a rounded teaspoon of filling in each.

Bake 15 to 20 minutes at 350°F Cool 15 minutes and remove from pans.

Poster's Notes:
These are fancy looking and delicious.

Posted by Annice Grinberg

Nutritional Info Per Serving: 132 Calories; 8g Fat (49.4% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 88mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1-1/2 Fat; 1/2 Other Carbohydrates