Almond Raspberry Tassies

For the dough:
1/2 cup butter, softened
3 ounces cream cheese, at room temperature
1 cup flour

For the filling:
1/4 cup raspberry preserves
1/2 cup granulated sugar
1/2 cup almond paste
2 large egg yolks
3 tablespoons flour
2 tablespoons milk
1 tablespoon orange juice

To make the dough, blend softened butter and cream cheese. Stir in flour. Cover and chill about 1 hour. Pre-heat oven to 400 F. Divide dough into 24 balls. Press into sides and bottom of small muffin tins. Put 1/2 teaspoon raspberry preserves into each unbaked shell. In a bowl, combine sugar and almond paste. Using an electric mixer, mix together well. Add egg yolks, one at a time, beating well after each addition. Stir in remaining ingredients. Divide almond mixture equally between shells. Bake for 15 minutes or until just beginning to brown. Bake 15 minutes. Allow to cool before removing from pan.

Makes about 24

What did you think about Almond Raspberry Tassies?
Rating from 1 to 5 (5 being best):
Would you make it again? Yes No
Name:
E-mail:
Do not display name and e-mail with review.
Where are you from?
Your comments:
Please read the guidelines first!

Sorry, reviews that do not conform to the guidelines will not be posted.

0% would make this again
Be the first to review this recipe!
Review this recipe

Send to a friend

print recipe

Recipes

Articles