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Marzipan Cups with Currant Jelly

These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario
  • Total Time
    Prep: 1 hour + chilling Bake: 15 min./batch + cooling
  • Makes
    about 7 dozen


  • 2 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 can (8 ounces) almond paste
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 cup red currant jelly
  • 84 whole almonds


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm.
  • Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups.
  • For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers overnight.
Nutrition Facts
1 tartlet: 108 calories, 6g fat (3g saturated fat), 20mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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  • Naomie
    Jul 17, 2019

    Fantastic. I made a half recipe to test. Very similar to what my Austrian parents made. It was a hunt for the marzipan as my local shops are clueless. Will make again in the fall and again for the winter holidays. Thanks for sharing an outstanding recipe.

  • Jtoz
    Apr 21, 2019

    My family loved these and it wasn’t too hard to Blanche and prepare the almonds