Holiday Almond Tassies Recipes

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HOLIDAY ALMOND TASSIES



Holiday Almond Tassies image

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

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
2 cans (8 ounces each) almond paste
1-1/2 cups sugar
3 large eggs, room temperature, lightly beaten
3 tablespoons orange juice
3 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
1/4 cup sliced almonds

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.

LEMON TASSIES



Lemon Tassies image

Easy to make and charming in appearance, these tiny tarts are an ideal dinner-party dessert. The name is derived from the Scottish word for a "small cup."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 24

Number Of Ingredients 16

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water
5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
1 cup all-purpose flour
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
Pinch of salt
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract

Steps:

  • For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
  • Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
  • Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
  • Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
  • Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
  • Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

PECAN TASSIES



Pecan Tassies image

These little tarts are a great hit - and look beautiful on a holiday tray!

Provided by Carla A.

Categories     Desserts     Pies     Pecan Pie Recipes

Time 40m

Yield 60

Number Of Ingredients 9

2 cups margarine
4 (3 ounce) packages cream cheese
4 cups all-purpose flour
3 eggs
2 ½ cups packed brown sugar
3 tablespoons melted butter
½ teaspoon vanilla extract
1 pinch salt
1 ½ cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
  • In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
  • Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Nutrition Facts : Calories 166 calories, Carbohydrate 16 g, Cholesterol 17.1 mg, Fat 10.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.2 mg, Sugar 9.1 g

ALMOND TASSIES



Almond Tassies image

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

2 cups butter, softened
1 cup sugar
2 egg yolks
3 cups all-purpose flour
1 teaspoon salt
FILLING:
1 can (8 ounces) almond paste
1 cup plus 1 tablespoon sugar, divided
2 egg yolks
1 teaspoon lemon juice
3 egg whites
1 teaspoon vanilla extract
1/2 cup finely chopped pecans

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 :

ALMOND RASPBERRY TASSIES



Almond Raspberry Tassies image

Make and share this Almond Raspberry Tassies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
1/2 cup sugar
2 tablespoons milk
1/4 cup raspberry preserves
1/2 cup almond paste
2 large egg yolks
3 tablespoons flour
1 tablespoon orange juice

Steps:

  • blend softened butter and cream cheese.stir in flour.mix to combine.chill.
  • divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
  • fill with prepared filling.
  • to prepare FILLING:.
  • put 1/2 tsp raspberry preserves into each unbaked shell.
  • use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
  • spoon into shells on top of preserves.
  • bake at 400* for 15 minutes.
  • cool in pans on rack before removing from miniature tins -- .

Nutrition Facts : Calories 121.5, Fat 6.9, SaturatedFat 3.5, Cholesterol 31.7, Sodium 40.6, Carbohydrate 13.7, Fiber 0.4, Sugar 7.6, Protein 1.7

CHOCOLATE ALMOND TASSIES



Chocolate Almond Tassies image

Provided by Damon Lee Fowler

Categories     Chocolate     Almond     Bon Appétit

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



Almond Tassies image

Make and share this Almond Tassies recipe from Food.com.

Provided by evelynathens

Categories     Tarts

Time 30m

Yield 24 tassies

Number Of Ingredients 8

3/4 cup brown sugar
1 egg
1 tablespoon melted butter
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 dash salt
3/4 cup sliced almonds
1 whole almonds (for garnish)

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

GRANDMA'S PECAN TASSIES



Grandma's Pecan Tassies image

My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.

Provided by Brandi Rose

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h15m

Yield 48

Number Of Ingredients 9

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 large eggs
2 tablespoons butter, melted
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans

Steps:

  • Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
  • Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
  • Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
  • Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g

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