Best Almond Tassies Recipes

HOLIDAY ALMOND TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups., For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups three-fourths full. Sprinkle with almonds. , Bake at 400° until lightly browned, 12-13 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.

CHOCOLATE ALMOND TASSIES

Steps:

• For dough:
• Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
• Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2 x3/4-inch) muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
• For filling:
• Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells.
• Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight in refrigerator.

CHOCOLATE ALMOND TASSIES

Steps:

• Dough: Beat butter, cream cheese, sugar and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours. Roll dough into twenty-four 1 inch balls; place 1 dough ball in each of 24 mini muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day. Filling: Preheat oven to 350 degrees. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells. Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. Do ahead: Can be made 3 days ahead. Store airtight in refrigerator.

ALMOND TASSIES

Steps:

• In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside., For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture., Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans.

ALMOND RASPBERRY TASSIES (FILLING)

Steps:

• Preheat oven to 350F.
• Beat egg, sugar, and almond paste together.
• Divide raspberry preserves among pastry-lined mini muffin cups (about 1/2 teaspoon each).
• Spoon 1 level teaspoon of the almond mixture over the preserves.
• Sprinkle with chopped sliced almonds.
• Bake for 20-25 minutes.

ALMOND TASSIES

Steps:

• Preheat oven to 350F.
• Combine sugar, egg, butter, extracts and salt.
• Mix in sliced almonds.
• Place 1 whole almond in each unbaked pastry shell, then spoon almond mixture on top, 3/4 full.
• Bake for 20-25 minutes, until golden.

ALMOND RASPBERRY TASSIES

Steps:

• Pastry dough: In a food processor, blend softened butter & cream cheese. Add flour and pulse until a dough begins to form. Turn out and knead for a few minutes so it forms a ball. Cover in plastic wrap and refrigerate for two hours. Divide dough into 24 balls and roll out each one to make a miniature crust. Press into small muffin tins and cut off excess dough. Put 1/2 teaspoon of raspberry preserves in each muffin cup. For filling: combine almond paste and sugar in food processor and pulse for a few seconds to combine into crumbs. Add egg yolks one at a time, pulsing after each addition. Blend in other ingredients and pulse to make a thick filling. Spoon filling on top of each raspberry-filled muffin cup. Bake at 400 degrees for 15 minutes until golden brown. Cool in pan before removing. Makes 24 muffin/cookies

CHOCOLATE ALMOND TASSIES

Steps:

• Dough:.
• Beat butter, cream cheese, sugar and salt in large bowl until blended. Stir in flour (dough will be soft and sticky).
• Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
• Roll dough into 24 1-inch balls; place 1 dough ball in each of 24 mini muffin cups. Chill 15-20 minutes.
• Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming a shell. Chill until ready to use, up to 1 day.
• Filling:.
• Preheat oven to 350°F Whisk first 5 filling ingredients in medium bowl until blended.
• Stir in almonds and chocolate morsels. Spoon filling into shells.
• Bake until crusts are golden brown and filling is set, 23-25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn onto rack and cool completely.