Best Holiday Almond Tassies Recipes

Almond Tassies image

Provided by thetimelessbaker

Categories Dessert

Number Of Ingredients 7

1 cup unsalted butter, (softened)
6 oz. cream cheese, (softened )
2 cups all-purpose flour
3 large eggs
1 cup granulated sugar
8 oz. almond paste, (crumbled)
sliced or slivered almonds

Steps:

In a medium-sized mixing bowl, mix the softened butter and cream cheese until smooth. Slowly add in flour and mix until a dough forms.
Cover and chill at least 1 hour.
Roll dough into 1" balls; using a tart tamper or fingers, press dough into bottom and up sides of ungreased mini muffin tins.
In a mixing bowl, combine eggs and granulated sugar. Beat until eggs begin to lighten in color. Then, add in crumbled almond paste and mix until smooth.
Spoon filling into prepared muffin tins; top each tassie with sliced or slivered almonds.
Bake at 325°F for 20-25 minutes; do not allow almond mixture to brown.
Allow tassies to cool in pans about 5 minutes, then run knife around edge of each tassie. Allow tassies to cool an additional 5 minutes or until cool enough to remove from pan. Cool tassies completely on wire rack.

Chocolate Almond Tassies image

Provided by Damon Lee Fowler

Yield Makes 24

Number Of Ingredients 14

Dough:
1/2 cup (1 stick) unsalted butter, room temperature
1 3-ounce package cream cheese, room temperature
1 tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour
Filling:
3/4 cup (packed) golden brown sugar
1 large egg
2 tablespoons amaretto or other almond liqueur
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
1/8 teaspoon salt
1/2 cup coarsely chopped toasted almonds
1/4 cup mini semisweet chocolate morsels or chopped bittersweet chocolate

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.

Almond Tassies image

Provided by evelynathens

Categories Tarts

Time 30m

Yield 24 tassies

Number Of Ingredients 8

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.

Nutrition Facts : Calories 50.5, Fat 2.2, SaturatedFat 0.5, Cholesterol 10.1, Sodium 15.7, Carbohydrate 7.3, Fiber 0.3, Sugar 6.8, Protein 0.9