Yield: 15 servings
|4 \N||To 5 tbsp. ice water|
|2 \N||Egg yolks|
|½ cup||Blanched almonds, pulverized|
|1 tablespoon||Grated orange peel|
|2 tablespoons||Whipping cream|
Pastry: In large mixing bowl, cut butter in flour until coarse crumbs. Add sugar; toss with water, 1 tablespoon at a time until forms ball. Refrigerate.
Filling: Beat egg yolks with sugar, almonds, flour and orange peel.
Add cream; beat until smooth; set aside. On lightly floured board roll out pastry to ¼ inch thick; cut into 3 inch circles. Grease and flour medium muffin pan cups. Gently fit pastry circle into each cup. Spoon about 1 fat tablespoon filling into each cup, filling to ⅛ inch from top. Bake at 400 degrees for 15-20 minutes or until filling is light golden brown. Cool on wire racks.
Submitted By BARRY WEINSTEIN On 04-02-95