PASTRY:

2 1/4 c. flour
1/2 tsp. salt
3/4 c. butter
1/3 c. water (approx.)

Add salt to flour and cut butter into small pieces and add to flour. Use pastry blender to mix until crumbly. Add cold water and stir until well blended. If needed, add a little more water to blend smooth. Form into a ball and set aside, in refrigerator, while making filling.

FILLING:

2 eggs, beaten
1 tube almond paste
1 tbsp. molasses
1 tbsp. maple syrup
1 tsp. vanilla
1/2 c. walnuts, chopped
1/4 c. sliced almonds
1/2 pkg. almond brickle (Heath)

Mix almond paste with eggs, vanilla, molasses and syrup. Add all nuts. Pinch of small amounts of pastry and press into small cupcake pans, lining bottoms and sides, making a cavity for the filling, up to the pan rim. Place 1 teaspoon filling in each cavity. Preheat oven to 400 degrees and bake for 15 minutes. Lower oven to 350 degrees and continue to bake another 10 minutes.