If you are looking for an easy "go to" dessert for Mother's Day, or a dinner party, look no further! The pastry crust shells are small, buttery and flaky. Bake and they puff up to 2 to 2.5 inches high. Then, fill with the almond filling and finish baking the shells. The almond filling is classic Spanish - ground blanched almonds mixed with sugar, eggs and grated lemon zest.
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