 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 60 |
|
I was born and raised in Holland, where we used almond paste quite often in our baking. I created this recipe to capture the outstanding flavors of home. Ingredients:
1 cup butter, softened |
2 packages (3 ounces each) cream cheese, softened |
2 cups king arthur unbleached all-purpose flour |
filling: |
3 eggs |
1 cup sugar |
1 can (8 ounces) almond paste, cut into cubes |
sliced almonds |
Directions:
1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.
2. Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
3. For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices.
4. Bake at 325° for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks. Yield: about 10 dozen.
|
|