Really really make sure there are no cracks in your dough... And bake on parchment lined cookie sheets to pre-emotively deal with any bubbling over issues... And you may want to pre-toast your nuts as they won't spend a lit of time in the oven... And eat dinner before hand so that while you're baking them, the ones that don't work out, ruin you for dinner! And watch them carefully whilst baking, because they might bake super fast - or lower your oven by 25 degrees... I like to put my filling in a small measuring cup, so that pouring it into the tiny openings is easier, and less messy than a spoon... mmmmm you're making me hungry.
I was just going to say the same thing. This is the same as my grandmother's recipe for tassies, just sub pecans for walnuts. https://food52.com/recipes/4582-tea-time-tassies
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