This is my mother-in-law’s recipe that she made every year for the Christmas season until she could no longer do her own baking .  I have not made it in years but decided to test it with my own Gluten Free All-Purpose Flour Mix  I.  (this is my preferred version of the mix)

Almond Cuplets

1 1/3 cup gluten free all purpose flour mix (has xanthan gum in the mix)
1/2 cup butter or margarine ( I use butter)
1  large egg
1/2 cup icing sugar
1/4 teaspoon baking powder

Filling:
2 eggs
1 cup icing sugar
1 cup ground almonds
2 tablespoons butter – melted
1/2 teaspoon almond extract

Method:
Dough – Using a hand mixer mix the butter and sugar together.  Add the egg.  Stir in the flour and baking powder.  Mix until a dough forms.

Using the small 1 1/2″ tart/muffin pans put a marble size piece of dough in each “cup” and press by hand or with your Birds Hill Tart Press forming a tart shell.  Makes approximately 2 1/2 dozen to 3 dozen depending on the size of your pans.

Filling- Beat eggs, sugar almonds and butter together.  Scoop into each tart shell about 1/3 full (divide evenly into each shell). Bake at 350 for 15 minutes or until light brown.  Let cool in pan.

Glaze: 1 cup icing sugar, 1/2 teaspoon almond extract and enough water to make it runny.  Mix together.  Put a little on each tartlet and place a toasted almond or a small piece of green and red candied fruit/cherries to decorate.