2 c. flour
1/4 tsp. salt
1 c. butter
1/2 c. sugar
1 egg
1 tsp. vanilla
1 (8 oz.) can softened almond paste
1 egg
1 c. sugar
1 stiffly beaten egg whites

Slice almond paste into bowl. Add 1 cup sugar and egg. Let stand at room temperature for 30 minutes. Blend until smooth. Reserve. Cream 1 cup butter and 1/2 cup sugar until smooth. Add egg and vanilla to creamed mixture. Gradually add flour and salt. Pat 1 teaspoon dough into each cup of muffin tin. Fold 1 stiffly beaten egg white into the reserved filling mixture. Fill each cup with 1 teaspoon of filling mixture. Bake at 350 degrees for 20 to 25 minutes.