CHOCOLATE ALMOND TASSIES
Provided by Damon Lee Fowler
Categories Chocolate Almond Bon Appétit
Yield Makes 24
Number Of Ingredients 14
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.
MILK CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 24 servings
Number Of Ingredients 12
Steps:
- Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
- Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
- Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.
ALMOND TASSIES
A rich buttery crust holds a meringue filling flavored with almond paste. With their delicate, dainty look, these cookies would be especially nice for a ladies' luncheon. -Helen Verbeke, Clifton, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
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.
Nutrition Facts :
HOLIDAY ALMOND TASSIES
I make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They're one of my family's holiday favorites. -Donna Westhouse, Dorr, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 47mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND TASSIES
Make and share this Almond Tassies recipe from Food.com.
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
CHOCOLATE ALMOND TASSIES
This is clipped from Bon Apetit magazine. Miniature tartlets with the flavor of almonds and chocolate. A great addition to any buffet table.
Provided by jaynine
Categories Tarts
Time 3h25m
Yield 24 tassies, 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 313.3, Fat 20, SaturatedFat 10.4, Cholesterol 61, Sodium 128.2, Carbohydrate 31.2, Fiber 1.4, Sugar 19.9, Protein 4.4
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CHOCOLATE-ALMOND TASSIES RECIPE | HEALTH.COM
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Servings 24Calories 139 per servingTotal Time 1 hr
- Make shells: Position a rack in center of oven and preheat to 350°F. Coat 24 mini muffin cups with cooking spray. Stir coconut, egg whites and sugar in a bowl until mixture forms a smooth, cohesive mass. Place 1 scant tablespoon in each muffin cup. With lightly moistened fingers, press mixture evenly into bottom and sides of each cup. Bake until bottoms are golden and edges are brown, 11 to 13 minutes. (The surface should feel dry.) Let cool in cups on a wire rack for 10 minutes, then carefully slide a small offset spatula or knife between each shell and cup to pop shells out. Let cool completely on rack.
- Just before serving, make filling: Melt chocolate and almond butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth (don’t let bottom of bowl touch water). Remove from heat and stir occasionally until cooled to room temperature. Divide filling among shells, about 2 teaspoons each, to almost reach rim. When chocolate has firmed a bit, gently press an almond on top of each tassie. Let stand until chocolate sets.
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