Chocolate Almond Tassies
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
For dough: Beat butter, cream cheese, sugar, and salt in large bowl until blended
2
Stir in flour (dough will be soft and sticky)
3
Scrape dough onto sheet of plastic wrap
4
Using plastic as aid, shape dough into disk
5
Cover and chill until firm, at least 2 hours
6
Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2 x3/4-inch) muffin cups
7
Chill 15 to 20 minutes
8
Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell
9
Chill until ready to use, up to 1 day
10
Beat butter, cream cheese, sugar, and salt in large bowl until blended
11
Stir in flour (dough will be soft and sticky)
12
Scrape dough onto sheet of plastic wrap
13
Using plastic as aid, shape dough into disk
14
Cover and chill until firm, at least 2 hours
15
Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2 x3/4-inch) muffin cups
16
Chill 15 to 20 minutes
17
Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell
18
Chill until ready to use, up to 1 day
19
For filling: Preheat oven to 350°F
20
Whisk first 5 ingredients in medium bowl until blended
21
Stir in almonds and chocolate morsels
22
Spoon filling into shells
23
Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes
24
Let stand 5 minutes
25
Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely
26
DO AHEAD: Can be made 3 days ahead
27
Store airtight in refrigerator
28
Preheat oven to 350°F
29
Whisk first 5 ingredients in medium bowl until blended
30
Stir in almonds and chocolate morsels
31
Spoon filling into shells
32
Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes
33
Let stand 5 minutes
34
Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely
35
DO AHEAD: Can be made 3 days ahead
36
Store airtight in refrigerator