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Almond Tassies Recipe
|Butter||1 Cup (16 tbs), softened|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|All purpose flour||2 Cup (32 tbs)|
|Canned almond paste||16 Ounce (2 Cans, 8 Ounce Each)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , beaten|
|Orange juice||3 Tablespoon|
|Heavy whipping cream||3 Tablespoon|
|All purpose flour||1 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6242 Calories from Fat 2801
% Daily Value*
Total Fat 318 g488.7%
Saturated Fat 171 g854.9%
Trans Fat 0 g
Cholesterol 1367 mg
Sodium 1188.2 mg49.5%
Total Carbohydrates 777 g259.1%
Dietary Fiber 22.7 g90.6%
Sugars 491 g
Protein 77 g153.4%
Vitamin A 185.1% Vitamin C 37.9%
Calcium 69% Iron 117.5%
*Based on a 2000 Calorie diet
Beat in flour.
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 degrees for 12-13 minutes or until lightly browned.
Cool for 10 minutes before carefully removing from the pans to wire racks to cool completely.